Cold Vegetable Soup in a Bread

Ingredients

4 rye bread

4 tomato

1 bell pepper

1 zucchini

1 red onion

1 cucumber

1 carrot

1 celery stalk

1 clove garlic

1 parsley

2 sprigs basil

1 lemon

1 tbsp olive oil

4 eggs

30 g cheese

Cut off the top of the bread and carefully cut out the crumb, leaving a 1 cm thick wall. Blanch the tomatoes for 1 minute in boiling water. Cool, peel, remove the seeds, and finely dice the flesh.

Peel the remaining vegetables (remove the seeds from the pepper) and dice them. Finely chop the parsley and basil. Place all the vegetables and parsley in a blender, add a glass of water and the juice of 0.5 lemon. Season with salt and divide among bread bowls.

Whisk the eggs with basil, cheese, and a pinch of salt. Fry the omelet on both sides, cool, cut into diamonds, and add to the soup. Cover with bread lids and serve.

Enjoy!