Ingredients
3 l
- 500 g Bresc Pomodori marinati
- 5 beef tomatoes
- 3 cucumbers
- 200 g Bresc Peperoni marinati
- 20 g Bresc Garlic chopped
- 10 drops Tabasco
- 2 l water
- salt and pepper to taste
Ingredients
Preparation method
Peel the cucumber and remove the stems from the tomatoes. Cut both into large chunks. Puree all the ingredients to a smooth paste in a blender or kitchen machine. Season with salt and pepper and a little extra garlic if necessary.
Use the pieces of tomato and sweet pepper to garnish the soup. Serve with garlic croutons.
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