Cold tomato soup

Name: Cold tomato soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 can(s) (850 ml, 800 g) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 Cucumber; 1 collar Basil; 50 g grated parmesan cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 can(s) (850 ml, 800 g) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 Cucumber
1 collar Basil
50 g grated parmesan cheese

Directions

1
Peel and finely dice the onion and garlic. Fry in hot oil. Chop the tomatoes in the tin and pour on. Simmer in an open pot for about 10 minutes while stirring. Puree with the cutting stick of the hand mixer. Season with salt, pepper and sugar.
2
Let the soup cool down. Wash the cucumber thoroughly and rub dry. Cut into cubes. Pluck basil leaves from the stalks. Add cucumber and basil to the soup. Sprinkle with parmesan