Cold Tomato Soup with Croutons
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 kilogram ripe Tomatoes
- 1 red Bell pepper
- 2 garlic cloves
- 1 Tbsp Tomato paste
- 300 milliliters Broth
- salt
- peppers
- White vinegar (to taste)
- 2 white bread
- 30 grams butter
- 1 sprig rosemary
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Brew the tomato, rinse with cold water, peel, quarter and cut into small pieces. Rinse the bell pepper, cut in half, remove seeds and also cut into small cubes. Peel the garlic and puree along with the tomatoes and bell pepper. Pour the tomato puree and the broth into a blender.
2.
Place mixture through a fine sieve, season with salt and pepper and add vinegar to taste. Refrigerate for about 30 minutes. Remove crust from the bread, cut into small 1 cm (approximately 1/2 inch) cubes and fry until golden brown in a pan with melted butter. Add a sprig of rosemary.
3.
Remove bread, drain on paper towels and season with salt. Season the soup again, fill in soup bowls and serve sprinkled with croutons and parsley.
