Filter
Reset
Sort ByRelevance
Elizabeth E. Aiello
Cold tomato soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the root starter from the spring onions and cut the white and pale green into thin slices.
-
Puree the tomato cubes with the spring onions and olive oil with the food processor. Add the tomato juice. Put the soup in the refrigerator for at least one hour.
-
Season the soup with cayenne pepper to taste and salt.
-
Wash the basil, dry it and cut or tear the leaves coarsely. Serve the soup sprinkled with the basil.
Blogs that might be interesting
-
25 minAppetizermeat tomato, peeled shrimp, zucchini, smoked salmon, fresh parsley, cocktail sauce, creme fraiche, cognac, vieux,Fish cocktail -
15 minAppetizerbaguette, garlic, olive oil, red salmon, creme fraiche, capers,crostinis with salmon spread -
20 minAppetizerred apple, White wine, honey, fresh fig, Roquefort, danish blue,apple with blue cheese and figs -
40 minLuncholive oil, onion, garlic, laurel leaf, tomato paste, fresh ginger, tomato, fresh thyme, dried thyme, Meat bouillon, cornstarch, milk, cooking cream, minced beef, cumin powder (djinten), egg yolk, bread-crumbs, baguette, olive oil, garlic, fresh coriander,tomato soup with meatballs and coriander garlic bread
Nutrition
245Calories
Fat26% DV17g
Protein8% DV4g
Carbs5% DV16g
Loved it