Cold Tomato Soup with Pepper Skewers

Ingredients

• 300 g beef tomato
• 0.25 salad cucumber
• 1 red bell pepper
• 1 onion
• 2 Garlic cloves
• 3 tbsp breadcrumbs
• 2 tbsp Red wine vinegar
• 3 tbsp olive oil
• Salt
• Pepper
• Tabasco
• 4 wooden skewers
• 1 red bell pepper
• 4 Cherry Tomatoes
• 4 baby peppers

Instructions

1. 1.

   Wash the tomatoes and cut into eighths. Peel the cucumber, split lengthwise, scoop out seeds with a spoon, roughly chop and blend with the tomatoes and about 150 ml cold water in a blender. Halve the pepper, remove seeds, then wash. Peel and finely chop the onion, then blend together with the bell pepper and peeled garlic cloves in the blender. Stir in breadcrumbs and season with Tabasco, salt, and pepper. Whisk in vinegar and olive oil, cover, and refrigerate for 2 hours.

2. 2.

   Arrange the chilled tomato soup into bowls and serve each with a skewer of pepper pieces, mini peppers, and cherry tomatoes as desired.