Cold tomato soup

Name: Cold tomato soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 collar Soup Greens; 150 g Celery; 1 Pot of thyme; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Garlic cloves
1 collar Soup Greens
150 g Celery
1 Pot of thyme
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and thyme

Directions

1
Peel and chop the garlic. Clean, wash and chop the soup greens and celery stalks. Wash and chop the thyme. Heat the fat. Steam prepared ingredients for about 5 minutes while turning.
2
Season with salt and pepper. Deglaze with 200 ml water. Cover and cook for about 15 minutes. Put half of the vegetables aside. Puree remaining vegetables in stock and tinned tomatoes. Season soup again with salt, pepper and lemon juice, let it cool down completely.
3
Stir in the set aside vegetables. Serve garnished with lemon and thyme.