Tomato soup with almonds

4 servings

45 minutes

Anastasia Koroleva, owner of Scrocchiarella, shared the recipe with us.

Energy value per serving

• Calories: 152.9
• Proteins: 5g
• Fats: 6.3g
• Carbohydrates: 19.9g

Ingredients

• Tomatoes: 10 pc
• Red onion: 1 head
• Chopped almonds: 40 g
• Red sweet pepper: 2 pc
• Olive oil: 0.5 tsp
• Parsley: to taste
• Cucumbers: 40 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blanch the tomatoes in boiling water and remove the skin.

   Required ingredients:

   • Tomatoes: 10 pieces

2. Put in the blender.

3. Chop sweet red pepper and red onion randomly.

   Required ingredients:

   • Red sweet pepper: 2 pieces
   • Red onion: 1 head

4. Chop the almonds.

   Required ingredients:

   • Chopped almonds: 40 g

5. Add everything to the blender. Blend the mixture until smooth.

   Required ingredients:

   • Tomatoes: 10 pieces
   • Red sweet pepper: 2 pieces
   • Red onion: 1 head
   • Chopped almonds: 40 g

6. Add salt, pepper, and olive oil to the resulting homogeneous mass.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 0.5 teaspoon

7. Cut cucumbers, tomatoes, and peppers into small cubes for decoration.

   Required ingredients:

   • Cucumbers: 40 g
   • Tomatoes: 10 pieces
   • Red sweet pepper: 2 pieces

8. Pour the soup into the bowls.

9. Add cucumbers to the prepared soup.

   Required ingredients:

   • Cucumbers: 40 g

10. Add a sprig of parsley.

    Required ingredients:

    • Parsley:  to taste

11. Serve at the table.