Cold soup with lentils, nuts and radishes
4 servings
30 minutes
This author's cold soup with lentils, nuts, and radishes is a true symphony of flavors and textures. Its base is a puree of fresh tomatoes and sweet peppers, complemented by the spicy notes of lemon juice and Tabasco. Tender lentils add heartiness to the soup, while walnuts provide a crunchy texture. Fresh cucumbers and radishes ensure pleasant freshness, and garlic sautéed tiger shrimp fill the dish with a marine aroma. Garnished with cilantro, this soup is perfect for summer days when you crave something light and refreshing. It can be served as an original appetizer for dinner or a light lunch that energizes and delights with its unusual combination of ingredients.
1
Prepare all the ingredients.
2
Boil the lentils according to the instructions on the package.
- Lentils: 150 g
3
Cut cucumbers into small cubes and radishes into thin slices. Place radishes in cold clean water.
- Cucumbers: 2 pieces
- Radish: 4 pieces
4
Chop tomatoes and bell peppers coarsely. Blend with tomato juice.
- Tomatoes: 700 g
- Sweet pepper: 300 g
- Tomato juice: 150 ml
5
Strain the puree to remove seeds and skin.
6
Mix and add salt, lemon juice, and Tabasco to taste. Stir.
- Salt: to taste
- Lemon juice: to taste
- TABASCO®: to taste
7
Heat olive oil in a pan and add crushed peeled garlic.
- Olive oil: 20 ml
- Garlic: 1 clove
8
Clean the shrimp and add them to the pan. Fry for 1 minute on each side. Season with salt and pepper.
- Tiger prawns: 8 pieces
- Ground black pepper: to taste
- Salt: to taste
9
Pour the cooked lentils with vegetable puree, add cucumber and crushed walnuts. If the soup is too thick, add more tomato juice.
- Lentils: 150 g
- Tomato juice: 150 ml
- Cucumbers: 2 pieces
- Walnuts: 40 g
10
Garnish the soup with slices of radish and fried shrimp.
- Radish: 4 pieces
- Tiger prawns: 8 pieces
11
Serve with fresh cilantro.
- Coriander: to taste