Cold tomato and pepper soup

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 150 g cocktail tomatoes, ripe
• 1 slice(s) of toast
• 150 ml orange juice
• 150 ml tomato juice
• 2 tbsp olive oil
• ½ tsp brown sugar
• e.g. sea salt
• n. B. Pepper, freshly ground
• 1 tsp balsamic cream or balsamic vinegar
• 125 g mini mozzarella
• n. B. basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

for 3 – 4 smaller glasses

First, halve the bell pepper, clean it, and cut it into small cubes. Quarter the cherry tomatoes. Cut the toast into strips, then cut the slices into cubes. Place everything in a tall container. Now add the juices, oil, and sugar. Blend everything thoroughly, then season with salt, pepper, and balsamic vinegar. Refrigerate for about 2 hours. Blend briefly again before serving, pour into glasses, and garnish with mozzarella skewers and basil leaves.