Ingredients
●
Extravirgin olive oil
2 tbsp
or sunflower oil
●
Salt
1 tbsp
to taste, plus garlic powder and oregano
●
Sun-dried tomatoes in oil
3 pieces
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Step by step
Step 1
Wash and prepare the vegetables.
Step 2
Add peeled tomatoes, red pepper, half of a diced zucchini, garlic, salt, oil, and optional basil to a blender. Keep the rest of the zucchini and one tomato aside for later.
Step 3
Add a glass of water and blend thoroughly until smooth and creamy.
Step 4
Pour the blended soup into a larger bowl. Adjust thickness by adding water if needed, and season with salt.
Step 5
Mix in diced tomatoes and finely chopped herbs.
Step 6
For the "croutons", dice the remaining zucchini, toss with olive oil, garlic powder, oregano, and salt.
Step 7
Serve the soup in bowls, garnished with zucchini "croutons" and optionally, fresh sprouts. Enjoy your meal!
Quantity:
1 l
(3-4 servings)
Prep time:
10 min
Difficulty:
easy
Ready in:
10 min
Publish date:
