Arjamolho

Ingredients for 4 servings:

• 5 tomatoes, ripe
• 4 bell peppers, green
• 4 garlic cloves
• 4 slices of bread from the day before (without crust) approx. 400 g
• Oregano, fresh, for garnishing
• 3 tbsp vinegar (red wine vinegar)
• salt and pepper
• 5 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cold soup with bread and vegetables

Wash and trim the vegetables thoroughly, carefully removing the seeds from the tomatoes and peppers. Crush the garlic in a mortar with one crushed tomato, one slice of crumbled bread, and 2 teaspoons of salt (or puree in a blender). Place the resulting paste into a soup bowl and pour over the vinegar diluted with a glass of cold water. Add the oregano and mix gently. Dice the remaining tomatoes, slice the peppers, dice the remaining bread, and add everything to the bowl with the paste. Serve with oil, salt, and pepper, toss to combine, and serve at room temperature (in summer, let it stand in the refrigerator for 2 hours before serving).