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Panzanella soup

  • 10minutes

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Source: www.taste.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 410g can chopped tomatoes

  3. 1 green capsicum, seeded, chopped

  4. 1/2 telegraph cucumber, peeled, seeded, chopped

  5. 1 small red onion, chopped, plus extra slices to garnish

  6. 1 garlic clove, crushed

  7. 1 tbs red wine vinegar

  8. 1 tbs extra virgin olive oil

  9. 200ml tomato juice

  10. 6 black olives, pitted, sliced

  11. 1 tbs salted capers, rinsed

  12. 2 tbs small basil leaves

  13. Toasted croutons, to serve

Instructions Jump to Ingredients ↑

  1. Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.

  2. Add enough water to make a thickish soup consistency, then season with salt and pepper. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

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