• 500 g tomatoes
• 250 g cucumber
• 1 red pepper
• 1 onion
• 1-2 cloves of garlic
• 1 tablespoon olive oil
• 3/4 tablespoon light balsamic vinegar
• 1 teapsoon honey
• 1 teaspoon paprika
• Salt and pepper
• Ice cubes
• Parsley and chives

Scald the tomatoes and peel of the outer layer. Cut the cucumber and remove the seeds. Rinse the red pepper. Cut it all into smaller pieces. Chop onions and garlic.

Blend tomatoes, cucumber, red pepper with onion garlic and ice cubes. The thickness of the soup is regulated by the amount of ice cubes. Pour the soup in a bowl and stir in olive oil, vinegar, honey and spices.

Eat the soup cold and sprinkle parsley and chives on top before serving the dish. Enjoy the soup with toasted (not burned) whole grain bread or toasted black bread.

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