¼ Red sweet pepper
¼ Green sweet pepper
¼ Onion
½ Celery(stem)
½ A tomato
½ cup Tomato juice (without additives)
½ Cucumber
Fresh minttaste
Basil taste
Salttaste
2 tsp Olive oil
1 tsp Lemon juice
1 tsp French mustard
1
All vegetables (previously diced), mint with basil, oil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. If necessary, add a little water. In hot weather, it can be served cold. If desired, you can warm the soup, bring to the first signs of boiling and turn it off.
CategoryAppetizers, SoupsCuisineSpanishCooking MethodTossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
¼ Red sweet pepper
¼ Green sweet pepper
¼ Onion
½ Celery(stem)
½ A tomato
½ cup Tomato juice (without additives)
½ Cucumber
Fresh minttaste
Basil taste
Salttaste
2 tsp Olive oil
1 tsp Lemon juice
1 tsp French mustard
Directions
1
All vegetables (previously diced), mint with basil, oil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. If necessary, add a little water. In hot weather, it can be served cold. If desired, you can warm the soup, bring to the first signs of boiling and turn it off.