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Tomato soup
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Tomato soup

20 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. This version is not quite traditional but lighter, as I prepare it without olive oil and white bread. Gazpacho is much easier and quicker to make than many soups I know. It's perfect for a hot summer day, or you can serve it as an appetizer in shot glasses.

Instructions

  1. 1

    Step 1

    Step 1

    1. First, I peel the tomatoes: I place them in a bowl, make cross-shaped incisions, pour boiling water over them, and leave them for 1-2 minutes.

  2. 2

    Step 2

    Step 2

    2. After this treatment, the skin easily peels off the tomatoes. I peel them and place them on a plate.

  3. 3

    Step 3

    Step 3

    3. I wash the cucumbers and peel them, cut into small pieces, and add to the tomatoes.

  4. 4

    Step 4

    Step 4

    4. Wash the chili pepper, cut it in half, remove the seeds (which contain all the heat), then chop and add to the other vegetables.

  5. 5

    Step 5

    Step 5

    5. Add paprika to taste (I use 1 teaspoon), coarse sea salt (iodized salt can be used), and minced garlic.

  6. 6

    Step 6

    Step 6

    6. Pour cold mineral water over all the prepared vegetables. If desired, add a few ice cubes.

  7. 7

    Step 7

    Step 7

    7. Using a blender, I process everything into a smooth, sauce-like consistency. I pour the ready soup into bowls and garnish with finely chopped cucumber, chili, and mint.