Ingredients for 1 person:
250 g tomatoes
1 onion
½ cucumber
1 red pepper
125 ml tomato juice
150 ml vegetable stock (instant)
Salt, pepper, Tabasco
Also:
½ yellow pepper
80 g courgette
2 slices of wholemeal toast
Preparation:
1. Rinse the tomatoes, cut out the stem end in a wedge shape and scald the tomatoes for approx. 1 minute with boiling water. Rinse the tomatoes in ice water and skin. Cut the tomatoes into large pieces. (Step 1)
2. Peel and chop the onion. Peel the cucumber and cut into large pieces. Quarter the peppers, clean, rinse and ut into large pieces. Put the tomatoes, onion, cucumber and pepper in a blender, puree with the tomato juice and puree with the tomato juice and season with salt, pepper and Tabasco. (Step 2). Place in into a well-sealed container.
3. Clean and rinse the yellow peppers. Rinse the courgettes. Chop the peppers and courgettes into small cubes. Place in a sealable container. Toast the slices of toast in a dry frying pan. Dice the bread slices and also put them into a sealable tin. Shake the soup well just before serving and sprinkle with the paprika-zucchini mixture and the bread cubes.
Preparation time approx. 25 minutes
Nutrition per portion approx.:
Calories: 247
Joule: 1038
Protein: 10,4 g
Fat: 3,3 g
Carbohydrates: 42 g
(FoodCentrale by ddp images)
