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
-
15 minAppetizerzucchini, flat leaf parsley, lemon, garlic, extra virgin olive oil, fruits de mer,zucchini salad with fruits de mer -
65 minAppetizerbeautiful thin leeks, chicken broth tablet, tomato cubes, olive oil mild, olive oil with truffle, balsamic vinegar, cress, freshly ground pepper,poached leek with truffle vinaigrette -
145 minAppetizermedium sized egg, wheat flour, beet juice, extra virgin olive oil, salt, fresh basil, Parmigiano Reggiano 32 cheese,beet tagliatelle with basil -
15 minAppetizerMihoen, avocado, lime, Red pepper, sesame oil, cream sherry, light soy sauce, garlic, fresh fresh mint, macadamia nuts,australian salad with avocado
Nutrition
245Calories
Fat26% DV17g
Protein8% DV4g
Carbs5% DV16g
Loved it