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🍽️ Refreshing cold tomato soup with egg

429 kcal · 30 min · 4 servings

Ingredients

• 500 g beefsteak tomato
• 1 cucumber
• 2 red bell peppers
• 1 green bell pepper
• 1 onion
• 4 garlic cloves
• 6 tbsp breadcrumbs
• 4 tbsp red wine vinegar
• 6 tbsp olive oil
• 2 hard-boiled eggs
• 1 bunch chives
• 2 slices white bread
• 2 tbsp butter
• salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into eight wedges.
3. 3. Peel the cucumber.
4. 4. Cut the cucumber in half lengthwise.
5. 5. Scoop out the seeds from the cucumber halves with a spoon.
6. 6. Take one quarter of the cucumber flesh and dice it finely.
7. 7. Roughly chop the remaining part of the cucumber.
8. 8. Place the roughly chopped cucumber and the tomato wedges into the blender.
9. 9. Blend the vegetables into a liquid soup.
10. 10. Cut the bell pepper in half lengthwise.
11. 11. Remove the core and seeds from the bell pepper.
12. 12. Wash the deseeded bell pepper.
13. 13. Take half of the bell pepper and dice it finely.
14. 14. Peel the onion.
15. 15. Finely chop half of the onion.
16. 16. Take the remaining part of the onion.
17. 17. Place the remaining onion, the finely diced bell pepper, and the peeled garlic cloves into the blender.
18. 18. Blend these ingredients into a smooth puree.
19. 19. Strain the pureed vegetable mixture through a fine sieve into the tomato soup.
20. 20. Stir the breadcrumbs into the soup.
21. 21. Season the soup with salt and pepper to taste.
22. 22. Gently fold the finely diced vegetables (cucumber and pepper) into the soup.
23. 23. Add the vinegar and olive oil.
24. 24. Stir everything well until combined.
25. 25. Boil the eggs until hard-boiled.
26. 26. Peel the boiled eggs.
27. 27. Finely chop the eggs.
28. 28. Wash the chives.
29. 29. Cut the chives into small rings.
30. 30. Remove the crusts from the white bread.
31. 31. Cut the bread into small cubes.
32. 32. Fry the bread cubes in butter in a pan until crispy.
33. 33. Sprinkle the chopped eggs, chives, and toasted bread cubes over the finished soup.

Nutrition per serving

• kcal: 429
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 38 g