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🍽️ Refreshing Cold Tomato-Apricot Soup

187 kcal · 30 min · 4 servings

Ingredients

• 250 g celery stalks
• 1 onion
• 1 tbsp rapeseed oil
• 500 ml grape juice
• 500 ml tomato juice
• 1 untreated lemon
• 250 g ripe apricots
• salt
• pepper (from the mill)
• Tabasco
• Worcestershire sauce
• 0.5 bunch basil

Instructions

1. 1. Wash the celery stalks thoroughly and cut them into bite-sized pieces.
2. 2. Peel the onion and chop it very finely.
3. 3. Heat the oil in a pot and sauté the onions until they become translucent.
4. 4. Add the celery pieces, grape juice, and tomato juice to the pot.
5. 5. Let the mixture simmer for about 10 minutes over medium heat to reduce slightly.
6. 6. Remove the pot from the heat and let the soup cool down completely.
7. 7. Grate the lemon zest very finely and squeeze out the juice.
8. 8. Dip the apricots briefly into boiling hot water to loosen the skin.
9. 9. Peel off the skin, halve the apricots, and remove the pits.
10. 10. Cut the apricots into small cubes.
11. 11. Stir the apricot cubes into the cooled soup.
12. 12. Season the soup with the lemon juice, salt, pepper, a few drops of Tabasco, and Worcestershire sauce.
13. 13. Pluck the basil leaves from the stems and chop them roughly.
14. 14. Serve the cold soup garnished with the basil and lemon zest.

Nutrition per serving

• kcal: 187
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 33 g