Cold Tomato Soup with Croutons

Ingredients

• 1 kg ripe tomatoes
• 1 red bell pepper
• 2 cloves garlic
• 1 tbsp Tomato Paste
• 300 ml broth
• Salt
• Pepper (freshly ground)
• white wine vinegar (to taste)
• 2 slices white bread
• 30 g Butter
• 1 sprig rosemary
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Blanch the tomatoes, shock in cold water, peel, quarter and chop finely. Wash the pepper, halve, deseed and dice similarly. Peel the garlic and blend with tomatoes, pepper, tomato paste and broth until smooth.

2. 2.

   Pass the mixture through a fine sieve, season with salt and pepper, and adjust acidity with vinegar. Refrigerate for about 30 minutes. Cut bread into 1 cm cubes, sauté in melted butter with rosemary until golden yellow.

3. 3.

   Remove croutons, drain on paper towel, season with salt. Taste soup again, ladle into bowls, top with croutons and parsley before serving.