Each beet put on a piece of foil, generously pour sunflower oil, salt and tightly wrapped. Bake in the oven at 190*C for about an hour.
Put the pepper in the oven after 40 min. After 10 minutes, turn it over and roast for another 10 minutes.
Ready to vegetables to clear.
Tomatoes, cucumber and onion cut into cubes,
garlic to clear and chop.
Lay out all raw vegetables in a large bowl, add diced bread, 1/4 Cup sunflower oil, salt, pepper, pour vinegar, stir and leave to infuse at room temperature for 40 minutes until the tomatoes are not allowed juice.
Pepper and beet cut into cubes. One-third of the beets to keep for decoration. Mashed soup in a blender in parts, depending on the size of the bowl blender. Pour in the remaining ¼ Cup of oil and mix well.
Add drinking water. The amount depends on the desired density of the soup. Add salt and pepper if necessary. Put into the refrigerator for a few hours.
Serve with cucumber slices, beets and mint leaves.