What could be better than a light cold soup, warm in the summer! All the colors of the seasonal vegetables are perfectly combined in this dish.
|Cooking time 40 minutes||Number of servings 4|
Crush the garlic with a knife, then transfer to a bowl, add salt and butter and mash.
Then add the bread and mash. Mix well. Leave to infuse and soak.
Cucumbers peel and cut into small cubes.
Finely chop the onion, sprinkle with vinegar and leave to marinate.
Sweet pepper brush.
Tomatoes incise cross and hold it in boiling water for 1 minute. Then remove the skin.
Peeled tomatoes and sweet pepper grind in a blender (or other device). Then add the bread with the garlic and oil and again grind.
In a bowl put cucumbers, pour the tomato mixture, add the onion. Mix well and let stand up to 2 hours in the refrigerator.
Serve the soup diluted with water with ice, or with water in half of wine. I have not diluted at all. Bon appetit!