Prep Time:20 min | Cooling Time:2h | Total Time:2.20 min | Servings:6 | Difficulty: Easy
Ingredients for Soup:
- 1 large red bell pepper
- 2 pounds ripe tomatoes, cut in chunks
- 1 cup spicy tomato juice
- 2 1/2 cups water or more
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch sugar
- 12 whole fresh basil leaves
- Salt and pepper to taste
- Low-fat sour cream for garnish
- 8 chopped basil leaves for garnish
- 1 whole-grain baguette, sliced
- 1 large garlic clove, minced
- 2 sprig fresh parsley
- ¼ cup olive oil
Preheat oven to 190°C / 375°F. Roast bell -pepper in oven until charred and soft, about 10 minutes. Peel and seed pepper and cut into chunks. Puree the bell pepper, tomatoes, tomato juice, water, lemon juice, and sugar until well combined. Add the 10 basil leaves and continue pureeing until smooth. Cover soup and chill for 2 to 3 hours or overnight. Serve cold soup with a garnish of sour cream and chopped basil.
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Garlic toast preparation:
Minced parsley and garlic and mix with olive oil to get the marinade. Brush baguette slices with marinade and toast in a 190°C / 375°F oven for 5 to 7 minutes or until golden brown. Serve immediately with chilled soup.
Per serving (1 cup soup and 2 garlic toasts): 265 calories, 8 g protein, 32 g carbohydrate, 12 g fat, 1.8 g saturated fat, 0 mg cholesterol, 5.5 g fiber, 403 mg sodium. Calories from fat: 41%.
Bon apetit 😉