Composition / ingredients
Step-by-step cooking
Step 1:
Without peeling, fry the garlic cloves in a frying pan over medium heat, without oil for 10 minutes, until they become soft. After that, remove from the heat and let the garlic cool.
Step 2:
Cut vegetables into small pieces.
Step 3:
When the garlic has cooled, peel it from the husk.
Step 4:
In a blender, chop the garlic with tomatoes and transfer the finished pasta to a bowl, freeing the blender for the following products.
Step 5:
Chop cucumbers and peppers. We grind them into small pieces, but not to the state of puree. Mix all the ground vegetables in one bowl, pour tomato juice. Add spices, olive oil and vinegar, as well as tabasco if desired.
Step 6:
Let the soup stand in the refrigerator for at least 2 hours. Serve very tasty with croutons and crackers, avocado slices and chopped eggs.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Tomato juice - 21 kcal/100g
- Tabasco sauce - 12 kcal/100g
- Red wine vinegar - 19 kcal/100g
