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Elizabeth E. Aiello
Cold tomato soup
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Ingredients
Directions
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Remove the root starter from the spring onions and cut the white and pale green into thin slices.
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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.
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Season the soup with cayenne pepper to taste and salt.
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Wash the basil, dry it and cut or tear the leaves coarsely. Serve the soup sprinkled with the basil.
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Nutrition
245Calories
Fat26% DV17g
Protein8% DV4g
Carbs5% DV16g
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