Cold Vegetable Soup with Beef

Ingredients

• 1 yellow bell pepper
• 1 green bell pepper
• 0.5 cucumber
• 6 tomatoes
• Salt
• 5 slices whole‑grain baguette
• 1 onion
• 1 Garlic clove
• 400 ml tomato juice
• 50 ml lemon juice
• 1 tbsp paprika powder
• 70 ml Olive oil
• a pinch raw cane sugar
• pepper (ground)
• 500 g beef
• 1 tbsp Tomato Paste
• 100 ml red wine
• 3 tbsp sour cream
• 1 green mild chili pepper

Instructions

1. 1.

   Wash, trim, halve, seed and remove the white membranes from the bell peppers. Peel the cucumber lengthwise, halve it and remove the seeds. Blanch the tomatoes in boiling salted water briefly, shock them in ice water, peel, quarter and remove the seeds. Drain the baguette and soak it in 4–5 Tbsp lukewarm water.

2. 2.

   Peel and finely dice the onion and garlic. Roughly cube the tomatoes, bell peppers and cucumber. Pass the tomato flesh through a sieve and add to the tomato juice.

3. 3.

   Blend the roughly cubed vegetables, onions, garlic, tomatoes, tomato juice, soaked bread, lemon juice, paprika powder and 50 ml olive oil until smooth. If the soup is too thick, add a little water. Season with salt, sugar and pepper and chill for at least one hour.

4. 4.

   For the topping, wash, pat dry and cube the beef. Sear it in hot remaining oil, stir in tomato paste, cook briefly, then deglaze with red wine and let it finish cooking to pink on low heat. Remove from heat and cool.

5. 5.

   Before serving, distribute the meat onto bowls and pour the seasoned soup over it. Garnish each bowl with a dollop of sour cream and slices of chili pepper.