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🍽️ Refreshing Tomato Soup with Lobster

156 kcal · 30 min · 4 servings

Ingredients

• 1 slice white bread
• salt
• 800 g ripe tomatoes
• 2 cloves garlic
• 2 spring onions
• 2 tsp tomato paste
• 400 ml cold tomato juice
• 2 tsp granulated vegetable broth
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp cane sugar
• cayenne pepper

Instructions

1. 1. Remove the hard crust from the white bread.
2. 2. Cut the bread into small cubes.
3. 3. Lightly salt the bread cubes.
4. 4. Pour 4 tablespoons of lukewarm water over the bread.
5. 5. Let the bread soak in the water.
6. 6. Blanch the tomatoes briefly in boiling water (cook briefly in boiling water).
7. 7. Remove the skin from the tomatoes.
8. 8. Remove the seeds from the tomatoes.
9. 9. Chop the tomatoes finely.
10. 10. Peel the garlic.
11. 11. Dice the garlic finely.
12. 12. Wash the spring onions.
13. 13. Clean the spring onions (remove outer layers and roots).
14. 14. Chop the white and light green parts of the spring onions finely.
15. 15. Take the soaked bread out of the water.
16. 16. Put the bread into a blender or hand blender.
17. 17. Add the chopped tomatoes.
18. 18. Add the diced garlic.
19. 19. Add the tomato paste.
20. 20. Add the tomato juice.
21. 21. Add the broth.
22. 22. Blend all ingredients into a smooth soup.
23. 23. Add olive oil to the soup.
24. 24. Add lemon juice to the soup.
25. 25. Add sugar to the soup.
26. 26. Salt the soup to taste.
27. 27. Add cayenne pepper to the soup.
28. 28. Taste the soup and adjust the seasoning.
29. 29. Place the soup in the refrigerator for about 1 hour.
30. 30. Take the soup out of the refrigerator.
31. 31. Fill the cold soup into bowls.
32. 32. Garnish the soup with small cooked lobster pieces if desired.

Nutrition per serving

• kcal: 156
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 21 g