Cold Tomato Soup

Name: Cold Tomato Soup
Total time: 30 min
Yield: 4
Ingredients: 1 kg of ripe tomatoes; 1/2 small onion; 1 small cucumber without seeds; 1/2 small red bell pepper without seeds; 1/3 small green bell pepper without seeds; 1 clove of garlic, minced; 1 French breakfast roll crouton; 3 tablespoons of olive oil; 1 tablespoon of sherry vinegar; Salt and black pepper to taste; A pinch of sweet paprika; 1 cup of toasted bread cubes

1
1 kg of ripe tomatoes
2
1/2 small onion
3
1 small cucumber without seeds
4
1/2 small red bell pepper without seeds
5
1/3 small green bell pepper without seeds
6
1 clove of garlic, minced
7
1 French breakfast roll crouton
8
3 tablespoons of olive oil
9
1 tablespoon of sherry vinegar
10
Salt and black pepper to taste
11
A pinch of sweet paprika
12
1 cup of toasted bread cubes

Ingredients

1
1 kg of ripe tomatoes
2
1/2 small onion
3
1 small cucumber without seeds
4
1/2 small red bell pepper without seeds
5
1/3 small green bell pepper without seeds
6
1 clove of garlic, minced
7
1 French breakfast roll crouton
8
3 tablespoons of olive oil
9
1 tablespoon of sherry vinegar
10
Salt and black pepper to taste
11
A pinch of sweet paprika
12
1 cup of toasted bread cubes

Directions

1
Finely chop about 1/4 of the vegetables (tomatoes, onion, cucumber, and bell peppers) for garnish. Reserve
2
Chop the remaining ingredients into large pieces (about 1 inch)
3
Combine in a bowl with garlic and croutons
4
Season with olive oil, vinegar, salt, pepper, and paprika
5
Mix well, mashing to release the vegetables' juices
6
Cover with water and let it macerate for 1 day in the refrigerator
7
Blend the mixture using a mixer and strain through a fine-mesh sieve
8
Set aside the reserved vegetable pieces and toasted bread cubes
9
Serve the cold tomato soup well-chilled in earthenware bowls or deep plates, accompanied by the garnishes, to be added to taste.