70 g Red sweet pepper
¼ Onion
50 g Celery(stem)
100 g A tomato
50 ml Tomato juice(without additives)
50 g Cucumber
Fresh minttaste
Basil taste
Salttaste
1 tsp Olive oil
1 tsp Lemon juice
1
Boil pearl barley porridge until cooked. For the recipe, we need 100g of finished porridge. Refuel it with 1 tsp. olive / vegetable unrefined oil. Salt during cooking;
2
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.
3
Serve pearl barley soup.
CategoryPorridge, SoupsCuisineSpanish, UkrainianCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
70 g Red sweet pepper
¼ Onion
50 g Celery(stem)
100 g A tomato
50 ml Tomato juice(without additives)
50 g Cucumber
Fresh minttaste
Basil taste
Salttaste
1 tsp Olive oil
1 tsp Lemon juice