- 4-5 Medium to Large Tomatoes
- 1½ large cucumber
- 1 Bell Pepper any color
- 1 Tbsp Apple Cider Vinegar
- 1 Garlic cloves
- 1 cup mushroom
- 2 Lemon
- 2 Tablespoon Extra Vinegar Olive Oil
- 1 Cup Ice Water
- 1/2 Tbsp Chili Flakes
- ½ Tbsp thyme
- Salt and Pepper to taste
Core the tomatoes and blanch them in ater
for 1 minute. Immediately put the tomatoes into iced water so that the skin can be easily removed. Chop the tomatoes and put them in a food processor.
Set aside half of the peppers and cucumber. Add the left over ingredients and blend until puree.
Chop the peppers and cucumber into very small pieces and stir them in
the pureed soup. Serve Chilled.