John Myers
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Cold Tomato and Vegetable Soup
The perfect cold tomato and vegetable soup recipe with a picture and simple step-by-step instructions.
For the soup:
- 4 Pc. Beefsteak tomatoes fresh
- 1,5 Pc. Cucumber
- 1 Pc. Onion
- 3 Pc. Clove of garlic
- 2 dl Instant vegetable bouillon
- 2 dl Extra virgin olive oil
- 2 dl Red wine vinegar
- Fennel coriander seeds
- Fresh ginger
For the set:
- 0,5 Pc. Red & yellow peppers
- 1 Pc. Beefsteak tomatoes big
- 0,5 Pc. Cucumber
- 2 Pc. Spring onion
- 2 Pc. Shallot
- 0,5 bunch Basil
- 0,5 bunch Parsley
- 3 Pc. Toast without crust
- Thyme oregano
Preparations:
- Prepare the vegetable bouillon, let it cool and store in the refrigerator. Wash vegetables and herbs and shake dry. Peel the tomatoes (I didn’t core them, but you can do it) roughly chop and peel the whole cucumber into pieces. Peel the onion and garlic and cut into slices. Fennel and coriander seed mortars.
The soup :
- Put tomatoes, cucumber, onion, garlic in the blender glass or simply in a high container and mix, or mix with a blender. Add olive oil, red wine vinegar, fennel and coriander seeds, continue mixing. Put the mixture in a bowl and dilute with the vegetable stock (as much as necessary). Make a taste and, if necessary, add seasoning. Put the soup in the fridge.
The set:
- Cut the vegetables into small cubes and place all of them separately in bowls. Cut the spring onions diagonally into fine strips. Chop the shallot and garlic, put half of the garlic with the shallot in a bowl and put the rest aside. Chop the parsley. Cut the basil into fine strips, slices of toast into cubes. Fry the bread cubes in a pan in a little butter, with a little garlic, thyme and oregano, until golden.
Serving:
- Arrange the soup in soup plates or bowls. Place the bowls with the set on the table and each guest serves himself.
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