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🍽️ Refreshing cold tomato soup with crispy croutons

267 kcal · 30 min · 4 servings

Ingredients

• 500 g beef tomatoes
• 400 g cucumber (1 cucumber)
• 2 red bell peppers
• 1 onion
• 4 garlic cloves
• 6 tbsp whole wheat breadcrumbs
• 4 tbsp red wine vinegar
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 2 slices whole wheat toast

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into eight equal wedges.
3. 3. Peel the cucumber completely.
4. 4. Cut the peeled cucumber in half lengthwise.
5. 5. Scoop out the seeds from the cucumber halves with a spoon.
6. 6. Dice one quarter of the firm cucumber flesh.
7. 7. Place the remaining cucumber part and the tomato wedges into the blender.
8. 8. Blend the vegetables in the blender until smooth.
9. 9. Cut the pepper in half lengthwise.
10. 10. Remove the core from the pepper.
11. 11. Rinse the cored pepper.
12. 12. Dice half of the pepper pod.
13. 13. Peel the onion.
14. 14. Finely chop half of the onion.
15. 15. Place the remaining onion part, the pepper cubes, and the peeled garlic cloves into the blender.
16. 16. Blend these ingredients in the blender.
17. 17. Press the pureed vegetable mixture through a fine sieve into a bowl.
18. 18. Stir the breadcrumbs into the strained mixture.
19. 19. Season the soup with salt and pepper to taste.
20. 20. Add the vinegar and 4 tablespoons of olive oil to the soup.
21. 21. Stir everything well to combine the ingredients.
22. 22. Cover the soup.
23. 23. Place the soup in the refrigerator for 2 hours to let the flavors meld.
24. 24. Cut the toast bread slices into small cubes.
25. 25. Heat the remaining olive oil in a pan.
26. 26. Fry the bread cubes in the pan until crispy.
27. 27. Take the soup out of the refrigerator.
28. 28. Sprinkle the cold soup with the diced cucumber pieces.
29. 29. Place the crispy croutons on top of the soup.
30. 30. Serve the soup immediately.

Nutrition per serving

• kcal: 267
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 23 g