Cold pepper and tomato soup

Name: Cold pepper and tomato soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

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
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
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
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