Soak the bread in the water a few minutes, and squeeze out.
Bowl
2
Put the tomatoes, red pepper, cucumbers, bread, garlic and onion for the blender, add some of the olive oil and the vinegar, salt and black pepper and blend, until the soup is smooth.
BowlBlender
3
Strain the blended soup through a fine sieve, straight into a bowl.
Fine sieveBowl
4
Cover the bowl and keep in the fridge for at least 2 hours, until the soup is very cold.
Refrigerator
5
Ladle into bowls, drizzle the rest of the olive oil on top and serve cold.
Ladle
186calories
4 gprotein
17 gcarbs
11 gfat
● protein 8%● carbs 37%● fat 55%
Per serving (345 g), of 4 servings
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⚖ About the ingredients
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
