Cold tomato soup
Description
A hearty and aromatic soup. If you prefer spicier dishes, chili pepper is perfect for this tomato soup. You can chop it and add to the blender with the second batch of vegetables, or use dried ground chili pepper instead. Serve this soup deliciously with Greek yogurt and pesto sauce. You can also serve it with toasted white bread croutons. Serve the soup hot.
Instructions
- 1
Step 1
First, thoroughly wash the tomatoes, cut them into quarters, remembering to remove the tough core if present. Peel the garlic cloves. Place the tomatoes and garlic into a blender, add olive oil, and blend the vegetables into a puree.
- 2
Step 2
Take a fine sieve and strain the resulting mixture through it. This is necessary to remove unwanted seeds and tomato skin pieces. Add a little dried basil and salt to the strained mixture.
- 3
Step 3
Now it's time to turn the remaining vegetables into a puree. Peel and chop the red onion, bell pepper, and cucumbers. You can leave the skin on the cucumbers. Place everything in a blender and puree until smooth.
- 4
Step 4
Now combine the resulting vegetable mixture with the tomato mixture by straining the former through a sieve. Mix the resulting puree, add a little lemon juice, and season with pepper to taste. Chill the soup in the refrigerator for 5–10 minutes, then serve, garnished as desired.