Put the tomatoes, red pepper, cucumbers, gluten-free bread, garlic and onion into a food processor, add some of the olive oil and the vinegar, salt and black pepper and blend 2–3 minutes, until the soup is completely smooth.
BowlFood processor
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
177calories
4 gprotein
14 gcarbs
11 gfat
● protein 9%● carbs 34%● fat 58%
Per serving (345 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 →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Red wine vinegar: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Red wine vinegar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Bowl· Also works: Pot (None)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
