Bright, vitamin-rich, healthy and low-calorie tomato soup is ideal for hot summer days, as it can be served warm or chilled.
It is necessary
- - tomatoes - 1 kg;
- - sweet pepper - 1 pc.;
- - balsamic vinegar - 2 tbsp. spoons;
- - olive oil - 5 tbsp. spoons;
- - a bunch of basil (for contrast with the soup, preferably purple);
- - red onion;
- - garlic - 2 cloves;
- - salt, pepper to taste;
- - loaf, baguette or other white bread;
- - hard cheese
Instructions
Step 1
The vegetables are cut into large chunks, the onions are chopped with feathers, and the garlic is crushed in the skin. Vegetables are laid out on a baking sheet, sprinkled with pepper and salt, sprinkled with oil and vinegar and baked at 180 degrees for about 40 minutes.
Step 2
The skins are removed from the baked vegetables, they are laid out in a saucepan and crushed. If the soup is too thick, it is permissible to slightly dilute it with water. After that, the soup needs to be warmed up.
Step 3
Basil is washed, dried and chopped. Croutons are made from white bread: small pieces are greased with olive oil and dried in the oven for about 5 minutes (temperature 200 degrees).
Step 4
The cheese is grated on a fine grater (cheese is added as desired). The soup is served warm or cold with croutons. Decorated with grated cheese and chopped basil. To diversify the dish, you can serve it with sour cream, and basil can be replaced with cilantro, parsley and even green onions.
