Cold Tomato Soup with Yogurt

Ingredients

• 250 g cucumber (1 piece)
• 2 red bell peppers
• 2 green bell peppers
• 2 Garlic cloves
• 600 ml passata tomato sauce (packet)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp lemon juice
• 300 ml Vegetable broth
• Salt
• ground pepper
• 100 g plain yogurt
• Basil

Instructions

1. 1.

   Peel the cucumber. Wash, clean, halve, seed and remove the white skin of the bell peppers. Set aside a small piece from both the cucumber and the peppers. Dice the remaining vegetables finely. Peel and mince the garlic.

2. 2.

   Blend the vegetables and garlic with passata tomato sauce, olive oil, vinegar and lemon juice until smooth. Add vegetable broth, season with salt and pepper, and stir well. Refrigerate for about 1 hour.

3. 3.

   Before serving dice any remaining vegetables very finely. Distribute the chilled soup onto plates. Whisk yogurt until creamy, spoon 1–2 tbsp over each portion, sprinkle with diced vegetables and garnish with basil leaves. Serve.