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Ingredients
| 250 ml ml | Vegetable broth Vegetable broth | |
| 2 dices dice | Garlics
Garlic (chopped) | |
| 15 sheets sheet | Basil Basil | |
| 40 ml ml | Olive oil Olive oil | |
| 1 TS TS | Salt Salt | |
| TS TS | Black Pepper
Black Pepper (freshly grated) | |
| 80 ml ml | Apple cider vinegar Apple cider vinegar | |
| 1 TS TS | Sugar Sugar |
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+ Create new shopping listCold tomato soup with basil
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Method
- Remove the stalk and shape a cross with your knife on the front and the back.
- Boil water in a pot, add the tomatoes and sizzle them for two minutes.
- Moving on put them in a bowl filled with water and ice.
- Leave them there until they freeze before peeling them.
- Finally, cut them in the middle, remove the seeds and slice them into small slices.
- Boil 500 ml water in a pot and add 1 cube of vegetable broth.
- Mix well until the cube has dissolved.
- Put the olive oil, basil and garlic in the mixer and whisk for two minutes.
- Afterwards add the extra tomatoes, the broth, the sugar and the apple cider vinegar and whisk again for three minutes.
- Strain the soup .
- Put it in a pot and cook over medium fire for 5 minutes.
- Following, add salt and pepper
- Finally, leave to cool and keep in the fridge until serving.
