Coarsely chop the tomatoes, red pepper, cucumbers and onion.
KnifeCutting board
2
Put the tomatoes, red pepper, cucumbers, garlic and onion for the blender, add the olive oil, vinegar, salt and black pepper and the water and blend, until the soup is smooth. Transfer to a bowl.
BowlBlender
3
Cover the bowl and keep in the fridge for at least 1 hour, until the soup is very cold.
Refrigerator
4
Ladle into bowls, drizzle the olive oil on top, sprinkle the basil and serve cold.
Ladle
214calories
3 gprotein
10 gcarbs
18 gfat
● protein 5%● carbs 19%● fat 75%
Per serving (311 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 →
