Skin and dice tomatoes. Remove membranes from sweet pepper, shred the flesh. Cut onion, cucumber and garlic.

In a large bowl combine vegetables and pureed tomatoes. Add half a quarter of cool boiled water, add 2 tablespoons of vinegar, season with salt, stir up. Add 2 teaspoons of oil, add paprika, beat the mass up. Cover and refrigerate for 2 hours.

Stir well before serving. Pour in chilled plates, put croutons and sprinkle with chopped parsley leaves.

Chef’s Comment

To skin tomatoes, put them in a deep bowl, pour with boiling water and let stay for 30 seconds, then drain the water. Then make slight slits on the skin and take it off.