Tomato Soup with Tofu

1

Peel the tomatoes and remove seeds

Chop the bell pepper and remove seeds

Cut the onion, garlic, and cucumber into small pieces

Blend everything in a blender until smooth

2

Combine 2 slices of bread, tomato puree, red wine vinegar, and 1/2 cup ice-cold water

Blend until the mixture is homogeneous

Add salt and pepper to taste, pour into a container with a lid, and refrigerate for 6 hours

3

Cut the remaining two slices of bread into small cubes

Melt butter in a pan, add bread and stir until all pieces are well-cooked

Cut the tofu into small cubes

4

Serve the cold soup with toasted bread cubes (croutons) and tofu

Drizzle with a little vegetable oil.