| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 50 gram Bread
- 2 pieces Bulgarian pepper
- 1 kilogram Tomatoes
- 2 pieces Cucumber
- 3 cloves garlic
- 2 pieces Red onion
- 150 milliliters olive oil
- 4 tablespoons Vinegar
- Salt
- Black pepper
Ingredients
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Instructions
- In summer, all the vegetables needed for this soup are quite affordable.
- Put the tomatoes in a large bowl and pour boiling water. Drain the water after 10 seconds and when the tomatoes have cooled, peel them off. Put the bread in a bowl and pour water at room temperature.
- Cut the tomatoes in half, remove the seeds from the halves and place them in a colander sitted over a saucepan to collect the juice. Spoon press the seeds to the colander to squeeze more juice. Peel the cucumber and remove the seeds with a teaspoon. With a vegetable peeler, peel the peppers, remove the seeds and membrane. Peel the bulbs and garlic.
- Cut all vegetables into medium pieces.
- Put half of all vegetables, bread, olive oil, vinegar, and tomato juice in a food processor or blender, add salt and freshly ground black pepper, and grind everything to a smooth, thick soup. Repeat with remaining ingredients. Pour the soup into a saucepan and put in the refrigerator to cool for about 2 hours.
- Peel the vegetables for the side dish and cut them into small cubes.
- Pour the soup on plates, spread out on top of all the vegetables from the garnish and a little sprinkle with olive oil. Garnish bowls serve separately so that everyone can put additives.
