Soak the gluten-free bread in the water a few minutes, and squeeze out.
Bowl
2
Put the tomatoes, red pepper, cucumbers, gluten-free 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 →