Panzanella soup
- 09.03.2017
- 2 087
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
- Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.
- 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.