• 8 tablespoons Gourmet Tomato Soup
• 1 packet soybeans
• 1 onion
• 2 garlic cloves
• 2 red bell peppers
• 1 kg ripe tomatoes
• 2 sprigs fresh basil
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 peeled cucumber
• Juice of ¼ lime

1. Roast one of the red bell peppers. Peel the onion and garlic, slice them into half-rings, and sauté them in a skillet until softened.
2. Wash the remaining bell pepper and the tomatoes, then cut them into large chunks. Add them to a saucepan with the sautéed onion and garlic, along with the fresh herbs and 500 ml of water. Reduce the heat, cover, and simmer until the vegetables are tender.
3. Transfer the mixture to a food processor or blender and blend until smooth.
4. Add the peeled cucumber, lime juice, and Gourmet Tomato Soup powder, then blend again until smooth and creamy.
5. Pour the soup into serving bowls. Slice the roasted bell pepper into strips or pieces, remove a few leaves from the herb sprigs, and sprinkle them over the soup.
6. Open the packet of soybeans and divide them evenly among the bowls before serving.

Calories: 228 kcal; Carbohydrates: 14 g; Total Fat: 8 g; Fiber: 4.1 g; Protein: 6.7 g