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🍽️ Refreshing cold tomato soup

159 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 2 tomatoes
• 2 red bell peppers
• 3 shallots
• 400 ml tomato juice
• 50 ml olive oil
• salt
• pepper (from the mill)
• toasted white bread cubes

Instructions

1. 1. Peel the cucumber, cut it in half lengthwise, scoop out the seeds with a teaspoon, and dice the flesh into small cubes.
2. 2. Blanch the tomatoes briefly in boiling water, shock them in cold water, peel off the skin, quarter them, and dice them. Peel the shallots and dice them as well.
3. 3. Wash the peppers, remove the stem and seeds, halve them, scrape off the white inner membrane, and dice them. Puree the prepared vegetables together with the tomato juice until smooth.
4. 4. Add the olive oil gradually and stir it in.
5. 5. Strain the soup through a fine sieve and season to taste with salt and pepper.
6. 6. Chill the soup in the refrigerator for at least three hours. Serve it garnished with croutons.

Nutrition per serving

• kcal: 159
• Protein: 2 g · Fett/Fat: 13 g · Carbs: 14 g