Tomato soup with almonds
4 servings
45 minutes
Anastasia Koroleva, owner of Scrocchiarella, shared the recipe with us.
Calories152.9kcal
Proteins5grams
Fats6.3grams
Carbohydrates19.9grams
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
1
Blanch the tomatoes in boiling water and remove the skin.
- Tomatoes: 10 pieces
2
Put in the blender.
3
Chop sweet red pepper and red onion randomly.
- Red sweet pepper: 2 pieces
- Red onion: 1 head
4
Chop the almonds.
- Chopped almonds: 40 g
5
Add everything to the blender. Blend the mixture until smooth.
- 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.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 0.5 teaspoon
7
Cut cucumbers, tomatoes, and peppers into small cubes for decoration.
- 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.
- Cucumbers: 40 g
10
Add a sprig of parsley.
- Parsley: to taste
11
Serve at the table.
