Cold cucumber soup

Ingredients for 4 servings:

• 3 m.-large bell pepper(s), green
• 1 large cucumber(s)
• 4 slice(s) of toast bread, approx. 100 g
• 1 small lime(s), untreated
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 4 tbsp oil
• 100 ml water
• n. B. salt and pepper, white

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

vegan, with grilled peppers

Wash, quarter, and deseed the peppers. Place them skin-side up on a baking sheet lined with baking paper and bake in the preheated oven at 220°C for about 20 minutes, until the skin on the pepper halves develops noticeable dark brown blisters. Remove from the oven and immediately cover with a damp tea towel. Allow to cool briefly. Wash the cucumber, halve it lengthwise, remove the seeds with a spoon, and dice it. Peel the peppers and dice them as well. Set aside a few diced peppers and cucumber cubes for decoration. Remove the crusts from the toast slices and roughly dice them. Peel the onion and garlic and dice them as well. Wash the lime and use a zester to peel off a few strips of zest, then squeeze out the juice. In a tall bowl, puree the toast, cucumber, peppers, onion, and garlic together with the oil, lime juice, and 100 ml water until creamy. Season with salt and pepper, ladle into soup bowls, and garnish with the reserved lime zest, bell pepper, and cucumber. Cover with plastic wrap and refrigerate for 30 minutes. Enjoy cold. Especially delicious on hot summer days.