Cold soup of pepper

1 l chicken broth

100 ml tomato paste

3 red bell peppers

1 head of garlic

1 head of sweet onions

3 Art. l. sour cream

2 Art. l. butter
Which oil to choose? we'll show

2 Art. l. chopped basil

pepper

salt

Saute the peppers on the grill to "swelling" of the skin, leave to cool, then remove the skin, cut out the seeds and pulp pepper cut into small cubes.

Garlic and onion peel, finely chopped.

Melt the butter in a saucepan, saute the onion and garlic, add pepper, chicken broth, tomato sauce, pepper and salt.

Bring the soup to a boil, cook for about half an hour on low heat, allow to cool.

Add to soup and basil cream, whip it with a mixer, remove the 2 hours in the cold.

Served cold soup peppers with breadcrumbs.