A summer soup full of vegetables: Cold Veg Soup
Soup doesn't always have to be hot. If you're looking for a soup that can be enjoyedregardless of the season, we've got the recipe for you! This soup is not only delicious butalso packed with vegetables. You'll be surprised at how a few vegetables that are almost always in your fridge can be transformed into such a tasty soup.
Type
Soup
Serving
4
Total Time
40 Min
Ingredients.
● 40 ml Olive oil
● 120 g Onion
● 15 g Garlic
● 110 g Zucchini
● 200 g Eggplant
● 50 g Charleston pepper
● 300 g Tomatoes
● 20 g Fresh basil
● 5 g Thyme
● 3 tablespoon vinegar
Step by step
1. Wash and peel the vegetables thoroughly. Chop them all into small cubes.
2. Put oil in a large saucepan, sauté, the onion and garlic for 3 minutes.
3. Add the chopped zucchini add eggplant, continue sautéing for 5 minutes.
4. Add the tomatoes and spices and fry for 5 more minutes.
5. Add 600 ml of water and cook for 15 minutes.
6. Then let it cool.
7. While serving, add 3 tablespoons of vinegar to sweeten. Enjoy!