Soak the white bread in tap water and squeeze out exactly, finely mash with the onion cubes and the garlic. Cut the peppers (red, yellow, green) in half, cut out the septum and seeds, rinse and dice.
Blanch the tomatoes, peel, quarter and stone them. Finely dice the peppers and tomatoes and add the tomato juice to make a puree. Add the juice of one lemon as ditto the olive oil in detail, season with the salt and put in the ice box for one night.
Before serving, dilute with the iced water (without the ice cubes) to a meat broth. Arrange the finely chopped garnishes on the filled plates or possibly in small bowls and serve with the meat broth.
***Author: Unknown
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