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Tomato soup with almonds

4 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

152.9

kcal

5g

grams

6.3g

grams

19.9g

grams

Ingredients

4servings

10

pc

1

head

Chopped almonds

40

g

Red sweet pepper

2

pc

0.5

tsp

to taste

40

g

to taste

Ground black pepper

to taste

Cooking steps

1
Blanch the tomatoes in boiling water and remove the skin.
Required ingredients:
1. Tomatoes: 10 pieces

2
Put in the blender.

3
Chop sweet red pepper and red onion randomly.
Required ingredients:
1. Red sweet pepper: 2 pieces
2. Red onion: 1 head

4
Chop the almonds.
Required ingredients:
1. Chopped almonds: 40 g

5
Add everything to the blender. Blend the mixture until smooth.
Required ingredients:
1. Tomatoes: 10 pieces
2. Red sweet pepper: 2 pieces
3. Red onion: 1 head
4. Chopped almonds: 40 g

6
Add salt, pepper, and olive oil to the resulting homogeneous mass.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Olive oil: 0.5 teaspoon

7
Cut cucumbers, tomatoes, and peppers into small cubes for decoration.
Required ingredients:
1. Cucumbers: 40 g
2. Tomatoes: 10 pieces
3. Red sweet pepper: 2 pieces

8
Pour the soup into the bowls.

9
Add cucumbers to the prepared soup.
Required ingredients:
1. Cucumbers: 40 g

10
Add a sprig of parsley.
Required ingredients:
1. Parsley: to taste

11
Serve at the table.

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