Cold tomato soup with baked pepper

3 servings

45 minutes

Ripe tomatoes, velvety baked pepper, fresh cucumber - chef Evgeny Osokin from the Unico gastrobar grinds it all in a blender, maintaining a balance of salty, sour and sweet. The recipe for summer soup is canonical, but even the most ordinary things sometimes hide intrigue - in this case, it is dried duck, which gives the soup a true French accent.

Energy value per serving

• Calories: 213.9
• Proteins: 6.5g
• Fats: 14.2g
• Carbohydrates: 15.1g

Ingredients

• Tomatoes: 500 g
• Red sweet pepper: 100 g
• Cucumbers: 100 g
• Red onion: 50 g
• Tomato juice: 250 ml
• Vegetable oil: 2 tbsp
• Dried duck: 100 g
• Coriander: 5 sprig
• Sea salt: 14 g
• Ground black pepper: 2 g

Cooking steps

1. Place the peppers on a baking sheet, brush with vegetable oil, and put in a preheated oven at 200 degrees for 15 minutes. They should roast well, even getting charred to black marks.

   Required ingredients:

   • Red sweet pepper: 100 g
   • Vegetable oil: 2 tablespoons

2. Remove the pepper from the oven, place it in a bag, seal it tightly and let it 'sweat'. Then clean it from seeds and skin. Cool completely.

   Required ingredients:

   • Red sweet pepper: 100 g

3. Make a cross cut on the skin of the tomatoes, blanch them, and remove the skin. Chop randomly and place in a blender along with the flesh of the pepper.

   Required ingredients:

   • Tomatoes: 500 g
   • Red sweet pepper: 100 g

4. Add chopped red onion, peeled fresh cucumbers, and tomato juice. Season with salt and pepper. Blend everything together until smooth.

   Required ingredients:

   • Red onion: 50 g
   • Cucumbers: 100 g
   • Tomato juice: 250 ml
   • Sea salt: 14 g
   • Ground black pepper: 2 g

5. Put the soup in the fridge for 2 hours.

6. Before serving, add diced dried duck to the soup and garnish with cilantro.

   Required ingredients:

   • Dried duck: 100 g
   • Coriander: 5 sprig