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
-
50 minAppetizersmoked bacon, slice, butter, onion, celery, potato, garden broth, Broccoli, ricotta,broccoli soup with bacon -
15 minAppetizerAioli, artichoke dip, grilled zucchini ribbons, raw ham, Party favorite ribroast, Party favorite smoked salmon t, Grissini Italian breadsticks,grissini -
20 minAppetizersamphire, sweet-vegetable tomato mix, extra virgin olive oil, scallops with lemon butter,grilled Scallops -
25 minAppetizertap water, winter carrot, chicken broth tablet, onion, Red pepper, celery, chicken fillet fumé, traditional olive oil, garlic, Mexican spices, dry white wine, sour cream,spicy carrot soup with smoked chicken
Nutrition
245Calories
Fat26% DV17g
Protein8% DV4g
Carbs5% DV16g
Loved it