Summary

Ingredients

• 50 g onion (s)
• 2 cloves garlic)
• 270 g tomato (s)
• 0.5 ½ small cucumber (s)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), orange
• 0.5 ½ peach (s)
• 1 zucchini
• 30 ml apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon paprika powder
• 1 teaspoon apple sweetness
• 0.5 teaspoon ½ pepper
• 4 fresh basil leaves
• 100 g ciabatta, vean
• 1 tablespoon olive oil
• 120 g Borlotti beans
• 1 tablespoon yeast flakes
• ice cubes

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Instructions

1. Wash and clean the vegetables and fruits, cut into large pieces and place in a high-speed blender or mixer. Add the spices and apple cider vinegar and mix everything to the desired consistency. Tear the ciabatta into pieces, add and mix in briefly. Chill the soup in the refrigerator for about an hour.
2. Those in a hurry cool the soup with ice cubes (add seasoning if necessary) and those in a hurry enjoy the soup at room temperature.
3. Put the Borlotti beans in the plate, pour the soup into the plate and serve with the yeast flakes.