in Soup Recipes

Cold tomato soup

updated

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Ingredients for 4 servings:

  • 2 cucumbers
  • 2 onions
  • 10 large tomatoes
  • 6 bell pepper(s), red
  • 4 garlic cloves
  • 100 g breadcrumbs
  • 4 tbsp olive oil
  • 1 pinch(s) of sugar
  • 1 tsp, heaped salt
  • 1 tsp black pepper
  • e.g. basil
  • n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, deseed, and finely slice the cucumbers. Peel and dice the onions. Blanch the tomatoes briefly, peel, and finely slice. Wash, deseed, and dice the bell peppers. Peel the garlic cloves. Blend everything in a blender with the breadcrumbs, olive oil, spices, and water as needed. Add a little water or more breadcrumbs depending on the consistency. Season to taste with salt, pepper, and sugar if desired. Garnish with basil and serve with toasted white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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