Cold tomato soup

Name: Cold tomato soup
Cook time: 30 min
Total time: 30 min
Yield: 11
Ingredients: 3 can(s) (850 ml each) peeled tomatoes; 3 Onions; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 1/2 l Vegetable broth; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 2 (approx. 600 g) Cucumbers; 6 discs Toast; 50 g Butter or margarine; 7-10 Tbsp Sweet peppers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 11

3 can(s) (850 ml each) peeled tomatoes
3 Onions
1-2 Garlic cloves
2 TABLESPOONS Olive oil
1/2 l Vegetable broth
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
2 (approx. 600 g) Cucumbers
6 discs Toast
50 g Butter or margarine
7-10 Tbsp Sweet peppers

Directions

1
Roughly cut the tomatoes in the tin. Peel and finely dice onions and garlic and fry them in hot oil until translucent. Add tomatoes and stock and let it boil down a little bit in an open pot. Puree with a chopping stick. Season soup with vinegar, salt, pepper and sugar and let it cool down. Wash the cucumbers, rub dry, cut in half lengthwise and remove seeds. Dice the flesh and add to the soup, except for a few cubes. Cut bread into cubes. Fry in hot fat until golden brown. Dust with paprika. Pluck basil leaves from the stalks. Sprinkle remaining cucumber cubes, croutons and basil over the soup shortly before serving
2
With 10 people:
3
Waiting time approx. 1 hour