Cold Vegetable Cream Soup

Ingredients

• 2 slices whole wheat toast
• 1 Green Chili Pepper
• 500 g cucumber
• 6 stalks sorrel (or arugula)
• 2 cloves garlic
• 1 bunch scallions
• 1 yellow bell pepper
• 2 Celery stalks
• 3 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt
• Pepper
• Tabasco (green)

Instructions

1. 1.

   Drain the toast and soak it in cool water. Wash, deseed and roughly cube the chili pepper and cucumber (reserve a 3 cm piece for garnish).

2. 2.

   Wash sorrel or arugula, shake dry and roughly chop. Peel garlic, wash scallions and bell pepper. Roughly chop all together.

3. 3.

   Wash and trim celery; finely chop one stalk, set aside the other.

4. 4.

   Squeeze out excess water from toast, then blend it with the prepared vegetables and sorrel in a blender.

5. 5.

   Add vinegar and olive oil, blending until very smooth. (If you lack a blender, use an immersion blender in a tall jug.) Season with salt, pepper and a splash of Tabasco.

6. 6.

   Refrigerate the soup for at least 2 hours – it tastes best when thoroughly chilled! Before serving, finely dice the reserved cucumber piece and celery stalk and sprinkle over the cold soup.