Peel garlic and 1 onion, dice finely. Clean and wash the red peppers. Tomatoes, except for 2, wash. Cut both into pieces. Wash and chop the herbs
Fry the prepared ingredients, except basil, in hot oil for about 10 minutes. Season, deglaze with 3/4 l water and bring to the boil. Add stock and simmer covered for about 20 minutes. Then puree finely, if necessary pour through a sieve, let it cool down. Stir in basil. Cool the soup for at least 4 hours.
Wash 2 tomatoes, possibly remove seeds. Clean and wash the yellow pepper and cucumber. Peel 1 onion. Dice everything finely, mix. Arrange the soup and sprinkle with the mixture. Delicious with baguette