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🍽️ Fresh Cold Tomato Summer Soup

79 kcal · 30 min · 4 servings

Ingredients

• 250 g tomatoes
• 150 g red bell peppers (1 small bell pepper)
• 100 g cucumber (0.5 cucumber)
• 1 clove of garlic
• 200 ml tomato juice
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp maple syrup
• sea salt
• pepper (from the mill)

Instructions

1. 1. Make a small cross on the bottom of each tomato.
2. 2. Pour boiling water over the tomatoes.
3. 3. Peel the skin off the tomatoes.
4. 4. Remove the hard seeds from the tomatoes.
5. 5. Chop the tomato flesh into small pieces.
6. 6. Remove the stem and seeds from the bell pepper.
7. 7. Rinse the bell pepper under running water.
8. 8. Cut the bell pepper into very small cubes.
9. 9. Wash the cucumber thoroughly.
10. 10. Cut the cucumber in half lengthwise.
11. 11. Cut four thin sticks from one of the cucumber halves.
12. 12. Set aside the cucumber sticks for garnish.
13. 13. Peel the remaining cucumber half.
14. 14. Cut the peeled cucumber half in half lengthwise.
15. 15. Remove the seeds from the cucumber.
16. 16. Cut the cucumber flesh into cubes.
17. 17. Peel the garlic clove.
18. 18. Mince the garlic very finely.
19. 19. Put the chopped vegetables and tomato juice into a blender.
20. 20. Blend the mixture into a smooth soup.
21. 21. Add olive oil to the soup.
22. 22. Add vinegar to the soup.
23. 23. Add maple syrup to the soup.
24. 24. Season the soup with salt.
25. 25. Season the soup with pepper.
26. 26. Taste the soup and adjust the seasoning if needed.
27. 27. Place the soup in the refrigerator for 1 to 2 hours.
28. 28. Pour the cold soup into glasses.
29. 29. Insert one cucumber stick into each glass as decoration.

Nutrition per serving

• kcal: 79
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 6 g