Cold Vegetable Soup Austrian Style

Ingredients

• 500 g tomatoes
• 0.13 l olive oil
• 2 tbsp brown sugar
• thyme
• Basil
• 1 young head of garlic (whole sliced)
• 300 g cucumber (peeled and seeded)
• 100 g bell pepper (seeded)
• Salt
• Pepper
• 3 small tomatoes (diced)
• 1 handful bell peppers (diced)
• 1 piece cucumber (diced)
• 2 slices rye bread (crumbled)
• 2 tbsp clarified butter
• 2 garlic cloves (peeled, chopped)
• sour cream (for garnish)

Instructions

1. 1.

   Halve the tomatoes and place them cut‑side up on a deep oiled baking sheet. Sprinkle with brown sugar, add fresh thyme, basil, and sliced garlic, then bake in a hot oven at 190°C for about 15 minutes. The roasted tomatoes

2. 2.

   are blended with cucumber and pepper pieces plus some garlic cloves in a blender.

3. 3.

   When the soup reaches the desired consistency, strain it through a fine hair sieve.

4. 4.

   Season the cold bowl with salt and pepper and let it chill in the refrigerator for 1–2 hours.

5. 5.

   For the topping, roast tomato, pepper, cucumber, and bread cubes in clarified butter until golden brown; add garlic at the end and toast briefly.

6. 6.

   Serve the chilled soup in deep bowls, top with the roasted mixture, and garnish with sour cream.