Instead of a warm soup, put a cold soup on the table.
Ingredients
For 4 people
Preparation time:20 minutes + cooling for at least 1 hour
Get started
Peel the cucumber and cut in half lengthwise. Scrape out the seeds with a teaspoon. Cut a quarter of the cucumber into tiny cubes for garnish. Cut the rest into coarse pieces. Halve the peppers and remove the seeds. Also cut the bell pepper into coarse pieces. Peel and chop the shallot. Score the tomatoes crosswise on the bottom. Submerge them briefly in boiling water and then immediately place them in a bowl of ice water. Peel the tomatoes, cut them into quarters and remove the seeds.
Place the chopped vegetables in a blender with the rest of the ingredients, except for the basil. Puree until smooth and add approx. 250 ml ice-cold water in small bursts until the soup is thick and liquid. Season the soup with freshly ground pepper and salt.
Place the soup and cucumber cubes covered in the fridge for at least 1 hour to get cold through. Taste to see if the soup needs extra vinegar, salt or pepper. Ladle the soup into bowls and garnish with the cucumber cubes and some basil leaves.
Enjoy your meal!
Recipe and image:Beeldigbeeld/Stockfood
