Koude komkommer- tomatensoep

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1 ui
2 teentjes knoflook
1 komkommer
1 kg vleestomaten
1 groene paprika
3 sneetjes oud witbrood
1/8 liter crème fraîche
tabasco
peper, zout

Pel en snipper de ui en de knoflook.
Schil de komkommer, halveer hem in de lengte en schraap de
zaadjes eruit.
Snijd 3/4 deel in stukken en de rest in piepkleine
blokjes.
Was de tomaten en snijd ze in stukken.
Maak de paprika schoon, snijd de helft in stukken en de rest
in kleine blokjes.
Snijd het brood in stukken en verkruimel die in een
keukenmachine.
Voeg de ui, de knoflook, de stukken komkommer, de tomaat, de
paprika en de helft van de crème fraîche toe en
pureer tot een egaal mengsel.
Breng de soep op smaak met de tabasco, peper en zout en
serveer haar naar keuze warm of koud met de rest van de
crème fraîche en de blokjes komkommer en
paprika.
Lekker met Italiaans stokbrood (ciabatta).