Austrian Style Cold Vegetable Soup
Ingredients
- For pureed soup
- 500 grams Tomatoes
- 0.13 l olive oil
- 2 Tbsps brown sugar
- thyme
- Basil
- 1 young garlic clove (sliced)
- 300 grams Cucumber (peeled and seeded)
- 100 grams paprika (cleaned)
- salt
- peppers
- In addition
- 3 small Tomatoes (finely diced)
- 1 handful paprika (finely diced)
- 1 pc Cucumber (finely diced)
- 2 slices Whole Wheat Bread (without crust and finely diced)
- 2 Tbsps clarified butter
- 2 garlic cloves (peeled, chopped)
- Sour cream (for garnishing)
Preparation steps
For pureed soup: halve tomatoes and place into deep oiled baking dish, cut side up. Sprinkle with brown sugar and cover with some fresh thyme, basil and garlic slices. Bake in preheated oven at 190°C (approximately 375°F) for about 15 minutes.
Puree tomatoes, add bell pepper, cucumber and some cloves of garlic in a blender and puree together.
When soup reaches desired consistency, strain through a fine sieve.
Season soup with salt and pepper and refrigerate for 1-2 hours.
In adition; combine tomatoes, bell peppers and cucumber. Heat butter in a pan and saute bread cubes until golden brown, add garlic and saute for few more seconds.
Pour cold soup into soup bowls, top with diced vegetables and croutons. Garnish with dollops of sour cream and serve.
