Georgian tomato soup with fried eggplants

Blanch the tomatoes in boiling water, transfer to cold water, peel the skin, chop randomly, and place in a blender.

Put randomly chopped bell pepper, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Store in the refrigerator.

Cut the eggplant into 2 cm cubes, salt them, coat in corn starch, and fry in hot oil for 2-3 minutes until soft and golden. Then transfer to a layered paper towel to absorb excess oil.

Taste the chilled soup and add salt or pepper if needed. Pour into bowls, top with eggplants. Garnish with greens and serve.