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Ingredients
Cold Vegetable Soup with Cheese Toast
- For the soup
- 2 slices white bread
- 1 red Bell pepper
- 1 Cucumber
- 8 Tomatoes
- 400 milliliters Tomato juice
- 1 onion
- 1 garlic clove
- 2 Tbsps Lime juice
- 1 generous pinch ground paprika
- 4 Tbsps olive oil
- salt
- cayenne pepper
- cane sugar
- freshly ground peppers
For the soup: cut crust off white bread slices and soak in 4-5 tablespoons of lukewarm water.
Rinse and dry bell pepper, halve and remove seeds and ribs. Peel cucumber, halve lengthwise and remove seeds. Blanch tomatoes in boiling salted water, rinse with cold water and peel. Quarter and remove seeds. Strain tomato seeds through a sieve, collect all juice and add to tomato juice. Peel onion and garlic and chop finely. Cut bell pepper, cucumber and tomatoes into small cubes. Set aside 4 tablespoons of vegetable mixture for garnishing. Purée the rest with onion, garlic, tomato juice, squeezed white bread, lime juice, pepper and 2 tablespoons of olive oil. If soup is too thick, add some water or vegetable broth. Season with salt, cayenne pepper, sugar and pepper and refrigerate for at least 1 hour.
For cheese toasts: cut cheese into thin slices. Cut baguette diagonally into slices and top with cheese. Place on a lined with parchment paper baking sheet and toast under a broiler until cheese melts, watching carefully.
Season soup to taste, pour into bowls and sprinkle with parsley and vegetable mixture. Serve with cheese toasts.