Red bell pepper – 2 pcs.
Red wine vinegar – 1/4 cup
Cucumber (large, without seeds) – 1 pc.
Olive oil – 1/4 cup
Tomatoes (large, ripe) – 4 pcs.
Salt and pepper – to taste
Tabasco (optional) – 1/2 hour. L.
Tomato juice – 5 cups
Garlic – 8 cloves


1. One of the main ingredients of this soup, in addition to tomatoes – garlic. Not cleaned from the husk, fry in a pan over medium heat, without oil cloves. Cook about 10-15 minutes until they are soft and do not turn black in a few places. Too, do not overcook! Then remove from heat and let the garlic cool.

2. Prepare the vegetables. Cut into medium-sized pieces.

3. When the garlic has cooled down, clean it from the husk.

4. And start adding all the ingredients to combine. First, the garlic, then tomato. Pasta we shift into a bowl, freeing the processor for the following products.

5. Then add the already cucumbers and peppers. Grind them into small pieces, but not to a pulp.

6. Mix all the vegetables ground in one bowl, pour the tomato juice. Add spices, olive oil and vinegar and Tabasco desired.

What has the charm of this soup – the longer it is in the refrigerator, the better it is) And serve delicious with toast and crackers, slices of avocado and chopped eggs.

Bon Appetit!


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