Cold Vegetable Soup with Olives

Name: Cold Vegetable Soup with Olives
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 500 g meat tomato; 1 cucumber; 2 red bell peppers; 1 vegetable onion; 4 Garlic cloves; 6 tbsp breadcrumbs; 4 tbsp red wine vinegar; 6 tbsp Olive oil; salt (pepper); 2 tbsp black olives (pitted, sliced into rings); 20 g grated Parmesan; Basil

Prep: 30min

| Servings: 4 | Cook: 15min

Cold vegetable soup with olives is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

Ingredients

500 g meat tomato
1 cucumber
2 red bell peppers
1 vegetable onion
4 Garlic cloves
6 tbsp breadcrumbs
4 tbsp red wine vinegar
6 tbsp Olive oil
salt (pepper)
2 tbsp black olives (pitted, sliced into rings)
20 g grated Parmesan
Basil

Instructions

1.
Wash tomatoes and quarter them. Peel cucumber, halve lengthwise, scoop out seeds with a spoon, roughly chop, and blend with tomatoes in a blender.
2.
Peel onion, finely chop half, and blend the remaining part with bell pepper halves and peeled garlic cloves in the blender. Strain the blended vegetables through a sieve, stir in breadcrumbs, and season with salt and pepper.
3.
Whisk together vinegar and olive oil, pour over the strained mixture, cover, and refrigerate for 2 hours. Before serving, sprinkle grated parmesan and black olive rings on top and garnish with basil.