Tomato Cold Soup with Cherries

Ingredients

• 4 slices Whole grain toast
• 1 onion
• 1 Garlic clove
• 500 g ripe tomatoes
• 1 cucumber
• 2 yellow bell peppers
• 350 g sweet cherries
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• Salt
• Sweet Paprika Powder
• chili powder
• black pepper
• 2 sprigs Mint

Instructions

1. 1.

   Lay two slices of toast in a deep bowl and soak briefly in water. Peel and finely dice the onion and garlic. Score tomatoes crosswise, blanch with hot water, cool, peel, quarter, pit, and remove stems. Peel cucumber and cut into pieces. Wash bell peppers, halve, deseed, and chop. Wash cherries, pit them; set aside about eight for garnish. Blend remaining cherries with prepared vegetables, squeezed toast, lemon juice, and 1 tbsp oil in a stand mixer until smooth. While blending, gradually add about 200 ml cold water to reach desired consistency. Season with salt, paprika powder, and chili powder. Cover and chill for at least one hour. Meanwhile, dice the remaining toast into small cubes. Heat 1 tbsp oil in a pan and fry the toast until golden brown. Drain on paper towels. Wash mint, shake dry, and pluck leaves. Before serving, season the chilled soup with salt and pepper, ladle into bowls, top with leftover cherries and croutons, garnish with mint, and drizzle with remaining oil.