Cold Vegetable Soup
Soak the whole wheat bread in a little vegetable stock. Rinse the tomatoes, remove the stalks and blanch in boiling salted water. Rinse, peel, quarter and remove the seeds. Then pass through a sieve and add to the remaining broth. Rinse the bell peppers, cut in half, remove the seeds and ribs and roughly chop. Peel the onion and garlic and finely chop. Rinse, trim and cut the scallion into thin rings. Cut about half of the quartered tomatoes and pickled cucumbers into small cubes and mix with half of the scallions, then chop the rest coarsely.
Mix the coarsely diced bell peppers pieces, the other half of the scallions, onions, garlic and diced tomatoes and pickled cucumbers with the soaked bread in a blender. Pluck the basil leaves, mix together with the olive oil and the tomato juice in the blender and puree. Possibly add some more vegetable stock and season with lemon juice, sugar, salt and pepper.
Pour the soup into bowls and place the small diced vegetables on top. Serve with the remaining basil as garnish.