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🍽️ Spanish vegetable soup with cheese sticks

685 kcal · 30 min · 4 servings

Ingredients

• 5 slices white bread
• 6 tomatoes
• 1 yellow bell pepper
• 1 green bell pepper
• 1 onion
• 0.5 cucumber
• 1 clove garlic
• 400 ml tomato juice
• 50 ml olive oil
• 50 ml lemon juice
• 1 tbsp paprika powder
• cane sugar
• salt
• pepper (freshly ground)
• 300 g puff pastry
• 100 g grated Parmesan (fresh)
• pepper (freshly ground)
• 1 egg yolk

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half.
3. 3. Remove the seeds and the white inner membranes.
4. 4. Peel the cucumber completely.
5. 5. Bring salted water to a boil.
6. 6. Dip the tomatoes briefly into the boiling water.
7. 7. Shock the tomatoes immediately in ice water.
8. 8. Remove the skin from the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the seeds from the tomatoes.
11. 11. Set aside the tomato pulp separately.
12. 12. Remove the crusts from four slices of white bread.
13. 13. Soak the bread slices in four to five tablespoons of lukewarm water.
14. 14. Cut the fifth slice of bread into small cubes.
15. 15. Fry the bread cubes in one tablespoon of olive oil until golden brown.
16. 16. Let the croutons drain on kitchen paper.
17. 17. Peel the onion.
18. 18. Peel the garlic clove.
19. 19. Finely dice the onion and garlic.
20. 20. Cut the cucumber lengthwise into two halves.
21. 21. Remove the seeds from the cucumber.
22. 22. Cut about one-fifth of the tomatoes into small cubes.
23. 23. Cut about one-fifth of the bell peppers into small cubes.
24. 24. Cut about one-fifth of the cucumber into small cubes.
25. 25. Mix the small vegetable cubes together.
26. 26. Roughly dice the remaining part of the vegetables.
27. 27. Press the stored tomato pulp through a sieve.
28. 28. Mix the pureed pulp with the tomato juice.
29. 29. Add the roughly diced vegetables to the blender.
30. 30. Add the diced onions and garlic.
31. 31. Add the remaining tomatoes and tomato juice.
32. 32. Squeeze out the soaked bread and add it.
33. 33. Add the lemon juice.
34. 34. Add the paprika powder.
35. 35. Add the olive oil.
36. 36. Puree all ingredients until smooth.
37. 37. Check the consistency of the soup.
38. 38. Add some water if the soup is too thick.
39. 39. Season the soup with salt.
40. 40. Season the soup with sugar.
41. 41. Season the soup with pepper.
42. 42. Fill the soup into glasses.
43. 43. Sprinkle the soup with the small vegetable cubes.
44. 44. Sprinkle the soup with the croutons.
45. 45. Serve the soup on ice.
46. 46. Preheat the oven to 225 degrees Celsius.
47. 47. Let the puff pastry thaw.
48. 48. Brush the edges of the pastry sheets with water.
49. 49. Sprinkle some flour on the work surface.
50. 50. Roll the pastry sheets out slightly overlapping into a square.
51. 51. Make the square approximately 40 by 40 centimeters.
52. 52. Grate the parmesan with some pepper onto one half of the pastry.
53. 53. Fold the other half of the pastry over it.
54. 54. Roll over the sheet several times with the rolling pin.
55. 55. Cut the sheet into strips approximately 2 centimeters wide using a pastry wheel.
56. 56. Twist each pastry strip into a spiral.
57. 57. Whisk the egg yolk.
58. 58. Brush the cheese spirals with the whisked egg yolk.
59. 59. Sprinkle the spirals as desired.
60. 60. Line a baking sheet with baking paper.
61. 61. Place the cheese spirals on the baking sheet.
62. 62. Bake the spirals in the hot oven for approx. 10 minutes.

Nutrition per serving

• kcal: 685
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 58 g