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Ingredients
Tomato Soup
- Ingredients
- 3 slices white bread
- salt
- 400 grams Tomatoes
- Bell pepper (each 2 small red and green)
- ½ Cucumber
- 2 garlic cloves
- 2 tsps Tomato paste
- 400 milliliters cold Tomato juice
- 2 tsps grainy Vegetable broth
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 2 tsps cane sugar
- cayenne pepper
- 1 Tbsp butter
- Parmesan
Cut off bread crusts and cut 1 slice into small cubes. Season with salt and add 4 tablespoons of lukewarm water.
Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds, chop into small pieces.
Rinse and halve bell peppers, remove seeds and ribs and dice finely. Peel cucumber, halve lengthwise and scrape out seeds, chop finely.
Peel garlic and chop finely.
Combine soaked bread, tomatoes, garlic, half of red and green peppers and cucumber cubes with tomato paste, tomato juice and broth, puree finely. Combine soup with remaining peppers and simmer for about 10 minutes. Season with olive oil, lemon juice, sugar, salt and cayenne pepper.
Cut remaining white bread into small cubes. Heat butter in a pan and cook bread cubes until crispy and golden.
Pour soup into bowls and sprinkle wtih croutons and freshly shaved Parmesan. Serve immediately.