Tomato-cucumber soup with garlic croutons

Cold refreshing soup will be happy to eat your loved ones in hot summer weather. And if you cook garlic croutons for this soup, it will be much tastier.

Ingredients

• Cucumbers - 2 Pieces (large) Tomatoes - 2 Pieces (large) Red bell pepper - 1 Piece Onion - 1 Piece Tomato juice - 800 Milliliters Stale white bread - 300 Grams Garlic - 3 Cloves (or 20 g dried)

Directions

1. Peel the onion and dice it finely. Cut the bread into small cubes. Sprinkle dried garlic over the slices of bread. If you have fresh garlic, grate the bread with chopped garlic.
2. Fry croutons in a preheated oven.
3. Rinse the peppers and cucumber. Remove the core and seeds from the pepper. If the cucumbers are large, peel them. Cut the pepper and cucumbers into small cubes.
4. Wash and dry the tomatoes. Cut them into small cubes. Cut the vegetables into uniform cubes. 4. Place the vegetables in a separate bowl and stir.
5. Pour tomato juice over them. To steep the soup, let it stand for a while and pour into plates. Serve cucumber-tomato soup with croutons.