Cold Tomato Soup with Apricots

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Cold Tomato Soup with Apricots
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
250 grams Celery
1 onion
1 Tbsp Canola oil
500 milliliters Grape juice
500 milliliters Tomato juice
1 untreated lemon
250 grams ripe Apricot
salt
freshly ground peppers
Tabasco sauce
Worcestershire sauce
½ bunch Basil
How healthy are the main ingredients?
CeleryApricotBasilonionlemonsalt

Preparation steps

1.

Rinse celery and cut into pieces. Peel onion and finely chop. Heat oil and cook onion until soft. Add celery pieces, grape juice and tomato juice and cook over medium heat for about 10 minutes. Set aside to cool. Grate lemon peel and squeeze the juice.

2.

Dip apricots briefly in boiling water, remove the skins, halve, pit and cut into small cubes. Add apricots to the cold soup and season with lemon juice, salt, pepper, a few drops of Tabasco sauce and Worcestershire sauce. Pluck basil leaves and chop coarsely. Serve cold soup with basil and grated lemon peel.