Put the tomatoes, red pepper, green pepper, cucumbers, garlic and onion for the blender, add some of the olive oil and the vinegar, paprika, salt and black pepper and the water and blend, until the soup is smooth.
BowlBlender
2
Strain the blended soup through a fine sieve, straight into a bowl.
Fine sieveBowl
3
Taste and adjust the seasoning.
4
Cover the bowl and keep in the fridge for at least 2 hours, until the soup is very cold.
Refrigerator
5
Ladle into bowls, drizzle the rest of the olive oil on top and serve cold.
Ladle
205calories
4 gprotein
13 gcarbs
14 gfat
● protein 8%● carbs 26%● fat 66%
Per serving (471 g), of 4 servings
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⚖ About the ingredients
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
