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🍲 Refreshing cold tomato and pepper soup

354 kcal · 30 min · 4 servings

Ingredients

• 250 g tomatoes
• 1 onion
• 0.5 cucumber
• 1 red bell pepper
• 125 ml tomato juice
• 150 ml vegetable broth
• salt
• pepper
• Tabasco
• 0.5 yellow bell pepper
• 0.33 zucchini
• 2 slices whole wheat toast

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem area of the tomatoes in a wedge shape.
3. 3. Pour boiling water over the tomatoes for about 1 minute.
4. 4. Shock the tomatoes immediately in ice water to stop the cooking process.
5. 5. Peel the skin off the tomatoes.
6. 6. Cut the peeled tomatoes into large chunks.
7. 7. Peel the onion and dice it into small cubes.
8. 8. Peel the cucumber and cut it into large chunks.
9. 9. Quarter the red pepper, remove the inside, and wash it.
10. 10. Cut the red pepper into large chunks as well.
11. 11. Place the tomato chunks, onion cubes, cucumber chunks, and pepper pieces into a blender.
12. 12. Pour in the tomato juice and blend the mixture until smooth.
13. 13. Season the soup with salt, pepper, and Tabasco.
14. 14. Pour the finished soup into a tightly sealable container.
15. 15. Clean the yellow pepper and wash it.
16. 16. Wash the zucchini.
17. 17. Dice the yellow pepper and the zucchini into small cubes.
18. 18. Store the pepper and zucchini cubes in a sealable container.
19. 19. Toast the bread slices in a dry pan until golden brown.
20. 20. Cut the toasted bread slices into cubes.
21. 21. Store the bread cubes in a separate sealable container.
22. 22. Shake the soup vigorously just before serving.
23. 23. Top the soup with the pepper and zucchini mixture and the bread cubes.

Nutrition per serving

• kcal: 354
• Protein: 15 g · Fett/Fat: 3 g · Carbs: 62 g