Cold Tomato Soup with Pepper Kebabs
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Cold tomato soup with pepper kebabs: a tasty and easy soup recipe for refreshing summer with a spicy touch.
01 June, 2018
ingredients
Tomatoes
600 g, beefsteak, cut into wedges
Cucumber
1/2, peeled, seeded, and roughly chopped
Red pepper
2, diced
Onion
1, finely chopped
Garlic
3 cloves, minced
Breadcrumbs
5 tbsp
Wine vinegar
3 tbsp, red
Olive oil
4 tbsp
Salt
Pepper
Tabasco
Skewers
8
Red pepper
2
Tomatoes
8, cherry
Pepper
8 baby
Preparation
- Blend the tomatoes with the cucumber and about 150 ml cold water in a food processor.
- Blend the peppers, onion, and garlic with a splash of water in a food processor.
- Mix the two purees together.
- Stir in the breadcrumbs and season to taste with a few splashes of Tabasco, salt and pepper.
- Mix in the vinegar and olive oil, cover and put into the fridge for 2 hours.
- Ladle the cold tomado soup into bowls and serve garnished with skewered pepper pieces, baby peppers and cherry tomatoes.
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