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🍽️ Refreshing Cold Vegetable Cream Soup

235 kcal · 30 min · 4 servings

Ingredients

• 2 slices whole wheat toast
• 1 green chili pepper
• 500 g cucumber
• 6 stalks sorrel (or arugula)
• 2 garlic cloves
• 1 bunch spring onions
• 1 yellow bell pepper
• 2 stalks celery
• 3 tbsp white wine vinegar
• 2 tbsp olive oil
• salt
• pepper
• Tabasco (green)

Instructions

1. 1. Remove the crusts from the toast slices.
2. 2. Soak the toast slices briefly in some cold water.
3. 3. Wash the chili pepper and the cucumber thoroughly.
4. 4. Cut off a 3 cm piece of the cucumber and set it aside for garnish.
5. 5. Remove the seeds from the rest of the cucumber and the chili pepper.
6. 6. Dice the rest of the cucumber and the chili pepper roughly.
7. 7. Wash the sorrel or the arugula.
8. 8. Spin the greens dry.
9. 9. Chop the greens roughly.
10. 10. Peel the garlic clove.
11. 11. Wash the spring onions and the bell pepper.
12. 12. Remove the seeds and white pith from the bell pepper.
13. 13. Roughly chop the garlic, spring onions, and bell pepper.
14. 14. Wash the celery.
15. 15. Remove the stringy fibers from the celery.
16. 16. Roughly chop one celery stalk.
17. 17. Set aside the second celery stalk.
18. 18. Squeeze the soaked toast bread well.
19. 19. Place the toast bread, prepared vegetables, and chopped greens into a blender.
20. 20. Add the vinegar and olive oil.
21. 21. Blend the mixture until very smooth.
22. 22. Season the soup with salt, pepper, and a few drops of Tabasco.
23. 23. Chill the soup in the refrigerator for at least 2 hours.
24. 24. Finely dice the reserved cucumber piece.
25. 25. Finely dice the reserved celery stalk.
26. 26. Sprinkle the fine dice over the cold soup before serving.

Nutrition per serving

• kcal: 235
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 25 g