Ingredients:

• 500 g tomatoes
• about 100 g cucumber
• ½ green bell pepper
• ½ apple, or another fruit that adds a touch of sweetness
• ½ bread roll or the equivalent amount of day-old white bread
• 50 ml olive oil
• salt
• pepper
• a little garlic

The most important step comes right at the beginning: we only need the flesh of the tomatoes — without skin or seeds. You can easily scoop out the seeds from the halved tomatoes with your fingers or a spoon.
To peel the tomatoes, you can either pour hot water over them before deseeding and then remove the loosened skin, or — as I prefer to do — simply grate the flesh of the deseeded tomatoes on a box grater down to the skin.

Put all ingredients into a blender — soak the hard bread in water beforehand and squeeze it out well — and blend until you have a thick, smooth soup. Season with salt, pepper, and garlic. Serve cold.

The wonderful cold Andalusian vegetable soup that makes hot summer days bearable.
Simple to prepare, refreshingly cool, and wonderfully flavorful — you don’t need much more on a scorching day!

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