Mediterranean summer soup

Ingredients for 4 servings:

• 2 eggplant(s)
• 3 tbsp olive oil
• 1 liter vegetable broth
• 1 liter of sour milk
• 2 bell peppers, red
• 2 bell peppers, yellow
• 2 bell peppers, green
• 2 garlic cloves
• Sea salt and pepper
• Cayenne pepper
• Mint, fresh, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

cold soup for hot days

Clean and wash the eggplant and cut into small cubes. Heat olive oil in a saucepan and sauté the eggplant cubes, covered, for 3 minutes. Add the vegetable stock and bring to a boil. Simmer everything for about 10 minutes, then puree with a hand blender. Let the soup cool, then stir in the sour cream. Clean and finely dice the bell peppers. Peel and press the garlic cloves. Add both to the soup. Season with salt, pepper, and cayenne pepper. Sprinkle the soup with finely chopped mint and serve. Serve with baguette.