Cold cucumber soup

Ingredients:

• 0.7 kg cucumbers, peeled and cut into pieces
• 4 yellow tomatoes, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 1/3 cup chopped white onion
• 2 tbsp sherry vinegar
• 4 tsp. chopped dill
• 4 tsp chopped fresh parsley
• 2 cloves garlic, crushed
• 1 teaspoon of sugar
• 1.5 tbsp. l. olive oil
• 4 slices white sandwich bread, crusts removed, cut into 0.5 cm cubes.

Preparation:

1. Blend the cucumbers and tomatoes in a blender, reserving 1/4 cup of each for serving. Add the bell pepper, onion, vinegar, 1 teaspoon each of dill and parsley, 1 clove of garlic, and sugar; blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing the pulp with the back of a spoon to extract as much liquid as possible. Add 1 teaspoon of salt. Refrigerate for about 1 hour.

2. Meanwhile, prepare the croutons:

   
   Heat a frying pan over low heat, add olive oil and garlic. Then add the bread cubes and the remaining 3 teaspoons of dill and parsley. Cook, stirring, until golden brown and crispy, 10-15 minutes. Discard the garlic.
3. Ladle the soup into chilled bowls. Dice the reserved cucumbers and tomatoes and sprinkle them over the soup. Garnish with croutons.