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Chilled Green Bell Pepper and Tomato Soup

Chilled Green Bell Pepper and Tomato Soup

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ekilu Team

“This tomato soup can be done in as little as 10 minutes. Let it chill in the fridge before serving, and you'll taste how incredible it is for a hot, sunny day. Delicious!”

ingredients

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10

Difficulty

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Easy

Time

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10'

2 servings

Fresh ingredients

green bell pepper
green bell pepper

1 unit

garlic
garlic

1 clove

celery
celery

1 stalk

water
water

1 cup

tomato
tomato

18 oz

onion
onion

1 unit

Pantry ingredients

olive oil
olive oil

3 tbsp

salt
salt

1 tsp

black pepper
black pepper

2 pinches

apple cider vinegar
apple cider vinegar

1 tbsp

Instructions

1
Finely chop an onion and a celery stick. Add a drizzle of olive oil to a pan and cook the onion and celery on low heat for 6-7 minutes.
2
Meanwhile, wash the tomatoes and remove the skin and chop into cubes. Peel the garlic clove. And lastly, wash and chop the green bell pepper (take care to remove the seeds).
3
Add the following ingredients to the blender: the onion and celery from the pan, cubed tomato, the garlic, bell pepper, oil, vinegar, salt, pepper, and water. Blend very well for several minutes.
4
Place in the fridge and let it chill.

Tips & Tricks

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If you don't have a scale, just so you have an idea, 2 large tomatoes are equal to one pound.

You can decorate it as you please, adding a bit of chopped green bell pepper, diced tomato, croutons, etc. on top.

If you desire, you can add a handful of basil leaves to the mixture.

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