Cold Tomato Soup with Apricots
Prep: 15min
|
Servings: 4
|
Cook: 10min
Cold tomato soup with apricots is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g celery stalks
- 1 onion
- 1 EL Rapeseed oil
- 500 ml grape juice
- 500 ml tomato juice
- 1 untreated lemon
- 250 g ripe apricots
- Salt
- Pepper (freshly ground)
- Tabasco
- Worcestershire sauce
- 0.5 bunch Basil
Instructions
-
1.
Wash the celery stalks and cut into pieces. Peel and finely chop the onion. Heat oil and sauté until translucent. Add celery, grape juice, and tomato juice; simmer for 10 minutes on medium heat to reduce slightly. Set aside and let cool. Grate the lemon zest finely and squeeze out the juice.
-
2.
Briefly dip apricots in boiling water, peel, halve, pit, and dice. Add diced apricots to the chilled soup and season with lemon juice, salt, pepper, a few drops of Tabasco, and Worcestershire sauce. Pinch basil leaves and roughly chop them. Serve the cold soup garnished with basil and grated lemon zest.
