Cold vegetable soup

Cold vegetable soup

 

 

2 slices white bread
1 green chilli
500g cucumber
6 leaves of sorrel (or arugula)
2 cloves garlic
1 bunch green onions
1 yellow bell pepper
2 stalks celery
3 tbsp. tablespoons white wine vinegar
2 tbsp. tablespoons olive oil
salt and pepper to taste
green Tabasco sauce to taste

On white bread crust cut off and soak in cold water. Cucumber and chilli wash. Pepper cut in half, remove the seeds, wash, cut into long strips. Cucumbers and cut
long pieces. Postpone a few slices of cucumber.

Sorrel wash, shake, coarsely chop. Garlic clean, green onions and paprika clean, wash. All chop coarsely.

Celery Wash, peel, remove the hard fibers. One stalk of celery coarsely chopped.

Bread overcome by water. Fold the bread and cooked vegetables in blender. You can use the blender.

Add the vinegar, olive oil, all crushed. Add salt and pepper to taste, add the Tabasco sauce.

A minimum of 2 hours to put the soup in the refrigerator. The soup tastes better, the better it is cooled. Before serving, cut into small cubes deferred cucumber and celery soup for decoration.

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