Buy all ingredients right below the recipe
INGREDIENTS
- 500 g very ripe tomatoes
- 400 g canned crushed tomatoes
- 30 g peeled white onion
- 1 salad cucumber
- 1 red bell pepper
- 1 green bell pepper
- 2 slices of toast bread
- 2 peeled cloves of garlic
- 3 tablespoons red wine vinegar
- 8 tablespoons olive oil Lynch
- 1/2 teaspoon granulated sugar
- pinch of ground cumin
- pinch of cayenne pepper
- salt
INSTRUCTIONS
- 1Roughly chop the onion. Remove the tough cores from the tomatoes and cut the flesh into larger pieces.
- 2Cut the cucumber lengthwise, scoop out the seeds with a spoon and discard them. Cut the cucumber into smaller pieces and place in a bowl. Remove the cores from the bell peppers, cut the flesh into smaller pieces and add to the bowl.
- 3Cut the crusts off the toast bread and tear the soft part into the bowl with the vegetables. Drizzle with vinegar. Add the remaining ingredients, mix and chill in the refrigerator for an hour.
- 4Transfer the contents of the bowl to a blender, blend until smooth, and strain through a sieve into a clean container. Season with salt and chill in the refrigerator.
- 5Serve the soup in chilled bowls, drizzled with oil.
Tip
You will need a blender to prepare the soup.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef