Lecho Cream Soup

Cut tomatoes (500 g), cleaned bell pepper (200 g), and onion (100 g) into small pieces.

Heat olive oil (5 g) in a saucepan, add the onion, and fry briefly until aromatic. Add the tomatoes, bell pepper, water (250 g), salt (5 g), garlic powder (2 g), khmeli-suneli (2 g), and black pepper (2 g).

Bring to a boil and cook over medium heat for about 20 minutes, until the vegetables are soft. Blend until smooth.