Cold pepper and tomato soup

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 2 medium-sized onions
  • 1 red and yellow peppers
  • 750 g ripe tomatoes
  • 2-3 stem(s) Thyme
  • 2-3 stem(s) Basil
  • 2 TABLESPOONS Oil (e.g. olive oil)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 2-3 TEASPOONS Vegetable broth
  • 1/2 Cucumber

Directions

  1. 1

    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

  2. 2

    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.

  3. 3

    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

Nutrition Facts

KCAL
110 kcal
CARBS
10 g
FATS
6 g
PROTEINS
3 g

Categories & Tags

AppetizerMain dishSoups