Coarsely chop the tomatoes, red pepper, green pepper, cucumbers and onion.
KnifeCutting board
2
Put the tomatoes, red pepper, green pepper, cucumbers, garlic and onion for the blender, add some of the olive oil and the vinegar, lemon juice, cumin, salt and black pepper and blend 2 minutes, until the soup is completely smooth. Transfer to a bowl.
BowlBlender
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
154calories
3 gprotein
10 gcarbs
11 gfat
● protein 8%● carbs 27%● fat 66%
Per serving (301 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 →
