- tomatoes - 5 pieces
- radish - 5 pieces
- English cucumber - 1 1/4 Pieces
- yellow bell peppers - 5.5 pieces
- Fennel - 1/2 Pieces
- green onions - 2 pieces
- parsley - 1/4 cup
- lemon juice - 2 Art. spoons
- salt - 1/8 teaspoons
- cayenne pepper - - To taste
- olive oil - 1 teaspoon
- Red wine vinegar - 1/2 Teaspoon
4 tomatoes cut into 4 parts, 1 tomato cut into cubes. 4 radish cut into 4 parts, 1 radish cut into strips. Cut the cucumber into pieces, cut into 1/4 cubes. 1 pepper cut into pieces, 1/2 dice. Place 4 tomatoes in a blender, then add 4 radishes, 1 cucumber, 1 sweet pepper, dill, green onion, parsley and lemon juice. Beat until smooth, about 1 minute. Put in a bowl 3 layers of gauze. Pour the mashed potatoes in a bowl, collect gauze and tie. Place the gauze on the edge of the pot and put in the fridge for 2 hours to stack the juice. Squeeze the gauze to extract more liquid. You should get 4 cups of liquid. Mix the resulting broth with salt and cayenne pepper. Decorate with the remaining tomato, radish, cucumber, sweet pepper and parsley. Pour oil and vinegar, serve cold.
Servings: 4