The ingredients
- 3 ripe tomatoes
- ½ red pepper
- ½ cucumber
- 1 clove of garlic
- 3 sprigs of parsley
- ½ tsp of salt
- 2 tbsp of Régilait semi-skimmed powdered milk
- A few slices of cucumber, a few strips of pepper and 1 tablespoon of olive oil to serve
Preparation
- Peel and cube the cucumber.
- De-seed and cut the tomatoes and pepper into small pieces.
- Peel the clove of garlic.
- Using a blender, a food processor or a hand blender, finely blend the vegetables with the salt. Add the powdered milk and the parsley. Blend again. Taste and adjust seasoning if necessary.
- Add water for a thinner soup. Place in the refrigerator.
- Cut the slices of cucumber and strips of pepper into very small cubes. Add a tablespoon of olive oil.
- Serve the soup very cold with a few vegetable cubes.