green bell peppers
white wine vinegar
salt and black pepper
freshly ground, to taste
sweet red bell peppers
Mash the garlic cloves.
Remove the crust from the bread and cut into cubes.
Chop one green pepper and peel the tomatoes.
Cut 2 slices from one of the tomatoes and reserve.
Process the garlic, bread, chopped pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the mix seems thick, add a little cold water to make it soupy.
Finely dice the cucumber, onion, red pepper and remaining green pepper, chervil and 2 reserved tomato slices.
Put each into a separate serving bowl.
Put a couple of ice cubes in chilled soup cups and pour the soup over.
Garnish with the diced vegetables.