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🍲 Refreshing cold vegetable soup

220 kcal · 30 min · 4 servings

Ingredients

• 3 slices whole wheat bread
• 400 ml vegetable broth
• 6 tomatoes
• salt
• 1 yellow bell pepper
• 1 onion
• 1 clove garlic
• 4 spring onions
• 400 g gherkins
• 2 sprigs basil
• 2 tbsp olive oil
• 100 ml tomato juice
• lemon juice
• 0.5 tsp honey
• pepper

Instructions

1. 1. Soak the whole grain bread in some vegetable broth.
2. 2. Wash the tomatoes and remove the stem area.
3. 3. Blanch the tomatoes briefly in salted water (cook briefly in boiling water).
4. 4. Shock the tomatoes (immediately put in cold water to stop the cooking process).
5. 5. Remove the skin of the tomatoes.
6. 6. Quarter the tomatoes and remove the seeds.
7. 7. Pass the tomato flesh through a sieve.
8. 8. Mix the tomato puree with the remaining vegetable broth.
9. 9. Wash the bell pepper and halve it.
10. 10. Seed the bell pepper and remove the white inner membranes.
11. 11. Dice the bell pepper roughly.
12. 12. Peel the onion and garlic.
13. 13. Dice the onion and garlic finely.
14. 14. Wash and trim the spring onions.
15. 15. Cut the spring onions into fine rings.
16. 16. Cut about half of the tomato quarters into small cubes.
17. 17. Cut about half of the gherkins into small cubes.
18. 18. Mix the small vegetable cubes with half of the spring onion rings.
19. 19. Dice the rest of the tomatoes and gherkins roughly.
20. 20. Put the roughly diced pepper pieces into a blender.
21. 21. Put the other half of the spring onions into the blender.
22. 22. Put the onions into the blender.
23. 23. Put the garlic into the blender.
24. 24. Put the roughly diced tomatoes into the blender.
25. 25. Put the roughly diced gherkins into the blender.
26. 26. Put the soaked bread into the blender.
27. 27. Wash the basil.
28. 28. Shake the basil dry.
29. 29. Pluck the basil leaves off.
30. 30. Put half of the basil leaves into the blender.
31. 31. Put the olive oil into the blender.
32. 32. Put the tomato juice into the blender.
33. 33. Puree the mixture in the blender until smooth.
34. 34. Add a little more vegetable broth if necessary.
35. 35. Season the soup with lemon juice.
36. 36. Season the soup with honey.
37. 37. Season the soup with salt.
38. 38. Season the soup with pepper.
39. 39. Distribute the cold vegetable soup onto small bowls.
40. 40. Put the small vegetable cubes on the soup.
41. 41. Garnish the soup with the remaining basil.
42. 42. Serve the soup.

Nutrition per serving

• kcal: 220
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 32 g