Cold Tomato Soup

Ingredients

• 500 g beef tomato
• 1 cucumber
• 2 red bell pepper halves
• 1 vegetable onion
• 4 Garlic cloves
• 6 tbsp breadcrumbs
• 4 tbsp red wine vinegar
• 6 tbsp Olive oil
• Salt
• Pepper
• 3 tbsp basil (finely chopped)

Instructions

1. 1.

   Wash tomatoes and quarter them. Peel cucumber, split lengthwise, scoop out seeds with a spoon. Dice some flesh finely for garnish; coarsely chop the rest and blend with tomatoes in a blender.

2. 2.

   Halve bell pepper, remove seeds, wash, and dice half a pepper finely. Peel onion, finely chop half, then blend the remaining onion with the diced pepper, peeled garlic cloves, and 2 tbsp basil in the blender.

3. 3.

   Sift blended vegetables through a sieve, stir in breadcrumbs, season with salt and pepper. Whisk together vinegar and olive oil, pour over the mixture, cover and refrigerate for 2 hours. Before serving, sprinkle with finely diced vegetable garnish.