SERVING

for 4-6 persons

NUTRITIONAL VALUE (per portion for 6 persons)

130,1 kcal

2,2g protein

8,5g fat

9,2g carbohydrates

 

INGREDIENTS 

1kg ripe tomatoes

2 large red peppers

1 small red chili pepper

1 small red onion

4 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

sea salt, freshly ground black pepper

 

BASIL SAUCE (optional)

25g fresh basil leaves (washed)

3 tablespoons extra virgin olive oil

sea salt

 

PREPARATION 

  1. Wash the tomatoes and peppers. Peel the tomatoes, cut them in half and remove the green part. Remove the green part from red peppers, deseed and dice them. Remove the green part from the chili pepper and mince it together with the seeds. Peel and mince the onion.
  1. Put tomatoes, peppers, onions in a standing mixer and mix well. Add all other ingredients and mix again. Try it and season again if necessary. Strain the soup through a strainer, cover and refrigerate for at least 2 hours.
  1. For the basil sauce, put the basil leaves into a small food processor. Add oil and mix. Using a spoon, scrape everything off the walls of the processor a few times and mix again. Add salt and strain the sauce through a strainer. Once the soup has cooled, pour it into glasses, drizzle each serving with basil sauce (1 tablespoon of sauce for three servings) and serve.

 

NOTES

– Put the remaining basil sauce in an airtight jar and store it in the refrigerator. It can also be used in other dishes, such as a salad dressing.

– You can also add one diced slice of stale gluten-free bread to the ingredients.

 

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