This cold Spanish soup is often served as an appetizer, but I love it so much that I can easily down an entire bowl full. It’s also great served as a hors d’oeuvre if you’re organizing a dinner party. It looks fantastic in nice, tall glasses. Buen provecho!
3 days in the fridge
- 7 ripe tomatoes
- 1 red bell pepper
- coconut oil, for frying
- ½ cucumber
- 1 small handful fresh (flat-leaf) parsley
- 1 tbsp fresh thyme
- 2 cloves garlic
- 1 tbsp veggie powder mix or organic vegetable bouillon cube
- 2 slices sourdough spelt bread
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil, extra virgin
- 1/2 red chili pepper
Finely chop six of the tomatoes and the bell pepper. Heat a teaspoon of coconut oil in a frying pan and sauté the tomatoes and bell pepper for a few minutes. Stir until the tomatoes begin to soften and they begin to release their moisture. Combine this mixture with the remaining ingredients (including the slices of bread) in the blender. Process until a delicious, cold soup is formed. Chop the last tomato and use it as garnish, sprinkled atop the soup.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!