Instructions for dealing with heatwaves: Three ripe tomatoes, four red peppers, one cucumber, 3 cloves of garlic, crispbread, basil, parsley, vinegar white balsamic, extra virgin olive oil, salt, pepper and oregano. We mixed it all together in the blender, put the tomato soup in the fridge, serve it cold and sprinkle it with a goat cheese of our liking. Bon appetit ..! il cuoco matto