Panzanella soup

Cooking Soups Panzanella soup

Weve taken the ingredients from this classic Italian salad and reinvented them as a hearty soup.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Shellfish free
  1. Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.
  2. Add enough water to make a thickish soup consistency, then season with salt and pepper. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

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410g can chopped tomatoes
1 green capsicum, seeded, chopped
1/2 telegraph cucumber, peeled, seeded, chopped
1 small red onion, chopped, plus extra slices to garnish
1 garlic clove, crushed
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
200ml tomato juice
6 black olives, pitted, sliced
1 tbsp salted capers, rinsed
2 tbsp small basil leaves
Toasted croutons, to serve

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Soups
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