Cold tomato soup with Abkhazian tomatoes
1 serving
35 minutes
Cold tomato soup with Abkhazian tomatoes is a true gastronomic delight that combines the traditions of Russian cuisine with aromatic notes of Caucasian flavors. At its core are ripe Abkhazian tomatoes whose sweetness and richness give the dish a special depth. Combined with garlic, purple basil, and celery, the soup gains a spicy freshness, while the addition of tarragon and walnuts at the end makes it exquisite and refined. This soup refreshes perfectly on hot days, and its velvety texture achieved through careful straining makes it tender and pleasantly viscous. The simplicity of preparation and richness of flavor make it worthy not only of a home dinner but also of an exquisite culinary experience.
1
Sauté garlic, purple basil, and celery stalk in olive oil, add tomatoes, season with salt and pepper, and simmer for ten minutes.
- Garlic: 3 g
- Basil: 2 g
- Celery stalk: 5 g
- Tomatoes in their own juice: 250 g
- Salt: 2 g
- Ground black pepper: 1 g
- Olive oil: 10 ml
2
After that, wipe the mixture and place it on a plate.
3
Finely chop Abkhazian tomatoes, add to the mixture, and garnish with fresh tarragon leaves and walnuts.
- Tomatoes: 60 g
- Tarragon: 5 g
- Walnuts: 5 g