The cold tomato soup is a dish very similar to gazpacho and salmorejo, although it presents some modifications in its list of ingredients and texture. For example, the original gazapacho usually includes wine vinegar, the salmorejo egg, ham and bread, and this soup requires other ingredients among which these are not included. Of course, we can always make modifications and adapt the recipe to our liking, since the kitchen is an art that lends itself to experimenting, trying and varying. This cold soup is full of benefits and contains a very high nutritional value, since the Getting raw vegetables, these do not lose any of their properties that usually reduce with heat. The pepper has large amounts of vitamin C, which fades in its entirety when cooked, so through this tomato soup we can ingest them in full. Likewise, the onion maintains its antioxidants, the tomato also maintains its contribution of vitamin C (if we do not scald it to peel it) and the garlic does not lose the allicin, which is an enzyme that favors the immune system. For all this, keep reading and discover in recipes how to make cold tomato soup, you will love it!
| 🚻 3 Diners | 🕘 15m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make cold tomato soup: |
| 800 grams of tomatoes 1 cucue 1 green pepper 1 onion 5 milliliters of apple vinegar 10 milliliters of modena vinegar 100 milliliters of olive oil 1 pinch of salt 1 clove of garlic 1 pinch of pepper black |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cold tomato soup:
1. We peel the tomatoes, chop them and crush them. A very good trick to peel the tomatoes is to scald them, that is, introduce them in very hot water for a few minutes, having made vertical cuts before. Of course, remember that by applying heat, vitamin C is lost, although the rest of the nutrients continue to have, such as potassium and vitamin A. Likewise, with the heat the libertic liberation tomato, which is one of its greatest antioxidants.
2. We peel the cucumbers, chop them and add them to the blender vessel. We do the same with onion, green pepper and garlic clip to continue with the cold tomato soup recipe. It should be noted that the ingredients can be modified, so that we can add red pepper, for example, or remove the cucumber if we do not like the intense flavor that it leaves.
3. Add apple vinegar, Modena vinegar, oil, salt and pepper to taste. As we said in the previous step, the condiments of the cold tomato soup are also to taste, so we can remove the vinegars, add oregano, basil, etc.
4. We crush everything well until we have a homogeneous mixture and no lumps. To do this, we can pass the cold soup through the strainer. And if we want us to have a more liquid soup, we can always add some water. Likewise, at this point it is important to test the result to assess whether it is necessary to add salt or a kind.
5. And voila! We only need to decide how to complement the dish, since we can serve it with chopped cooked egg, with bread stages, chopped chives or coriander … This cold tomato soup recipe is a delight, in addition to being ideal for refreshing during the Heat months, nutritious for all the foods that it includes and very fast to do. In short, a perfect dish.
