Panzanella soup

Recipes / Soups

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

Recipe «Panzanella soup» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.