A cold creamy soup made from tomatoes and peppers, enticing not only with its beautiful red color but also with its flavor!
Ingredients
- Spring onions – 2 pieces
- Red bell peppers – 2 pieces
- Red tomatoes – 4 pieces
- Vegetable broth – 500 ml
- Olive oil – 2 tablespoons
- Black pepper – 1 pinch
- Salt – 1 pinch
- Parsley – 2 g
Preparation
- Peel the tomatoes, remove the seeds, and dice them. Finely chop the spring onions and sauté them until golden in olive oil.
- Wash the peppers, remove the seeds, and dice them into small pieces.
- Set aside 2 tablespoons of chopped peppers for garnishing the soup later. Add the remaining peppers to the onions along with the tomatoes and sauté together for about 3-4 minutes.
- Transfer the sautéed vegetables to a pot, pour in the vegetable broth, and cook together for about 20 minutes.
- Season with salt and pepper, then let it cool.
Serving Blend the chilled soup into a smooth cream, sprinkle with the reserved chopped peppers, and garnish with chopped parsley. It tastes delicious with whole grain bread croutons.
