Description
Refreshing, light and spicy soup for a summer day.
Ingredients
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Tomatoes in own juice
460 g
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Olive oil
2 Tbsp
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Sauce
-
Salt
-
Black pepper
-
Water
Cooking
On a heated pan with olive oil put onion and celery and fry until cooked.
Use the Pomi tomatoes.
Spread the tomatoes in a blender with the roasted vegetables, add salt, pepper and a little Tabasco, whipped. If it's too thick mixture, add a little water. Cool and serve. Water can be replaced with ice as desired.
Before serving to cool. Cooking this soup takes very little time and the taste will delight in the summer heat!
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