Put each beetroot on a piece of foil, generously pour sunflower oil, salt and wrap tightly. Bake in the oven at 190 * C for about an hour.
Put the pepper in the oven after 40 minutes. After 10 minutes, turn it over and bake for another 10 minutes.
Peel the finished vegetables.
Cut tomatoes, cucumber and onion into cubes,
peel garlic and finely chop.
Put all the raw vegetables in a large bowl, add diced bread, 1/4 cup sunflower oil, salt, pepper, pour in vinegar, mix and leave to infuse at room temperature for 40 minutes until the tomatoes let the juice.
Pepper and beetroot cut into cubes. Leave a third of the beetroot for decoration. Mash the soup in a blender in parts, depending on the size of the blender bowl. Pour in the remaining ¼ cup of oil and mix well.
Add drinking water. The amount depends on the desired thickness of the soup. If necessary, add salt and pepper. Put it in the refrigerator for a few hours.
Serve with cucumber slices, beetroot and mint leaves.
