Cold Tomato Soup

Ingredients

• 1 cucumber
• 2 Tomatoes
• 2 red bell peppers
• 3 shallots
• 400 ml tomato juice
• 50 ml olive oil
• Salt
• Pepper (freshly ground)
• toasted white bread cubes

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise, remove seeds with a teaspoon and dice.

2. 2.

   Briefly blanch the tomatoes, cool them, peel, quarter and dice. Peel and dice the shallots.

3. 3.

   Wash the peppers, trim, halve, deseed, remove the white skin and dice. Blend the prepared vegetables with the tomato juice until smooth.

4. 4.

   Gradually add the olive oil while stirring.

5. 5.

   Strain through a sieve and season with salt and pepper to taste.

6. 6.

   Refrigerate for at least three hours. Serve topped with croutons.