Cold Tomato-Paprika Soup

Ingredients

• 250 g tomatoes
• 1 onion
• 0.5 cucumber
• 1 red bell pepper
• 125 ml tomato juice
• 150 ml Vegetable broth
• Salt
• Pepper
• Tabasco
• 0.5 yellow bell pepper
• 0.33 zucchini
• 2 slices whole‑grain toast

Instructions

1. 1.

   Wash the tomatoes, cut off the stem end in a wedge shape and blanch them for about 1 minute with boiling water. Shock the tomatoes in ice water, peel them, then cut into large pieces.

2. 2.

   Peel and dice the onion. Peel the cucumber and cut it into large chunks. Quarter the red bell pepper, clean it, wash it, and cut it into large pieces as well. Combine tomatoes, onion, cucumber, and bell pepper in a blender, puree with tomato juice, and season with salt, pepper, and Tabasco. Transfer to an airtight container.

3. 3.

   Clean and wash the yellow bell pepper. Wash the zucchini. Dice the pepper and zucchini finely. Place them in a sealable jar. Toast the bread slices in a dry pan. Cube the toasted bread and add it to another sealable jar. Just before serving, shake the soup well and sprinkle with the pepper‑zucchini mixture and the bread cubes.