All vegetables (previously diced), mint with basil 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.
Cut eggplant and zucchini into slices approx. 1cm, mushrooms in half;
Mix 1 tsp. oils with spices, lemon juice and balsamic vinegar. Pickle vegetables in sauce for 10 Minutes;
Preheat the oven to 220C. Put vegetables on the wire rack (put a baking sheet down, in case the sauce flows). We put vegetables in the oven for 15 Minutes, they must be firm and rosy.
Ingredients
Directions
All vegetables (previously diced), mint with basil 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.
Cut eggplant and zucchini into slices approx. 1cm, mushrooms in half;
Mix 1 tsp. oils with spices, lemon juice and balsamic vinegar. Pickle vegetables in sauce for 10 Minutes;
Preheat the oven to 220C. Put vegetables on the wire rack (put a baking sheet down, in case the sauce flows). We put vegetables in the oven for 15 Minutes, they must be firm and rosy.