Cold Vegetable Soup

Ingredients

• 3 slices whole wheat bread
• 400 ml Vegetable broth
• 6 tomatoes
• Salt
• 1 yellow bell pepper
• 1 onion
• 1 Garlic clove
• 4 Spring Onions
• 400 g pickled cucumbers
• 2 sprigs Basil
• 2 tbsp olive oil
• 100 ml tomato juice
• Lemon juice
• 0.5 tsp honey
• Pepper

Instructions

1. 1.

   Soak the whole wheat bread in a little vegetable broth. Wash the tomatoes, remove the stems and blanch them briefly in salted water. Shock, peel, quarter, and remove the seeds. Pass through a sieve and add to the remaining vegetable broth.

2. 2.

   Wash the bell pepper, halve it, deseed, remove the white membranes, and roughly dice. Peel and finely dice the onion and garlic. Wash, trim, and slice the spring onions into thin rings. Roughly cube half of the tomato quarters and pickled cucumbers, mix with half of the spring onions; keep the rest coarsely diced.

3. 3.

   Add the coarsely diced bell pepper pieces, the remaining spring onions, onion, garlic, the coarsely diced tomatoes and pickled cucumbers, along with the soaked bread to a blender. Shake dry basil leaves, drop in half of them with olive oil and tomato juice, then blend until smooth. If needed, add more vegetable broth and season with lemon juice, honey, salt, and pepper.

4. 4.

   Serve the cold vegetable soup in bowls, topping with small vegetable cubes and garnishing with the remaining basil.