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Prepare the red bell peppers by removing it's stem and seeds. Grill them shortly in a dry grillpan.
Cut half of the red onion in small cubes en put them aside. Cut the other half and the cucumber in chunks.
Heat the oven at 220°c and bake the Gluten Free Baguette for 10 minutes.
Put the cucumber and onion together with the tomato fritto and grilled peppers. A blender or high cup are ideal.
Add the vinegar, oil and ice cubes. Mix the ingredients until a smooth soup concistency is achieved.
Bring to taste with salt and pepper if needed.
Wash the green peppers and cut them in small cubes as garnish. You can switch the cucumber with the green pepper as garnish or ingredient for the soup.
Fill the glasses or plates with the soup and use the finely cut onion or pepper/cucumber as garnish on top. Take the Glutenfree baguette out of the oven and serve on the side.