Summary

Ingredients

• 750 g tomato (s)
• 2 carrot (s)
• 2 small zucchini
• 1 red pepper (s)
• 1 green pepper (s)
• 1 bunch spring onion (s)
• 0.5 ½ cucumber (s)
• 2 cloves garlic
• 1 sprig thyme
• 4 tablespoon olive oil
• 0.75 liter ¾ vegetable stock
• 1 bay leaf
• 1 tablespoon tomato paste
• 2 tablespoon basil, chopped
• salt and pepper

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Instructions

1. Scald the tomatoes, peel, quarter, core and cut into small pieces. Peel or wash the carrots and zucchini and cut into small cubes. Halve the peppers lengthways, remove the seeds and also cut into small cubes.
2. Cut the spring onions into thin rings. Peel the cucumber, cut in half lengthways and remove the seeds with a spoon. Cut the cucumber halves into small cubes. Peel the garlic and cut into fine cubes.
3. Heat the olive oil, sauté the carrot and pepper cubes in it over medium heat for about 5 minutes. Add tomatoes, zucchini, spring onions and garlic. Pour in the broth, add the bay leaf and the thyme sprig to the soup. Season with salt and pepper and simmer for another 10 minutes. Add the cucumber cubes for the last 3 minutes.
4. Take about 10 tablespoons of vegetable cubes out of the cooked soup, puree with a little broth and the tomato paste and put back into the soup. Then season again with salt and pepper. Remove the thyme sprig and bay leaf from the soup and stir in the basil.