Ingredients
●
Extravirgin olive oil
2 tbsp
or sunflower
●
Salt
1 tbsp
to taste, plus garlic powder and oregano
●
Sun-dried tomatoes in oil
3 pieces
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Step by step
Step 1
Prepare and wash the vegetables.
Step 2
Put the peeled tomatoes in a blender, as well as the peppers, half diced zucchini, garlic, salt, oil and basil (optional).
Be sure to keep the remaining half of the zucchini and 1 tomato for later.
Step 3
Add 1 glass of water and blend the composition well, to be as creamy as possible.
Step 4
Then pour the soup into a larger bowl, season with salt, and if you want it thicker or thinner, you can add a little plain water.
Step 5
Add diced tomatoes and finely chopped greens, mix.
Step 6
And make the "croutons" - cut the remaining half of the zucchini into small cubes, mix with a little olive oil, garlic powder, oregano and salt.
Step 7
And ready, serve it in bowls, sprinkled with "croutons" and possibly some sprouts or sprouts, if you have and you like it.
Good appetite!
Quantity:
1 l
(3-4 servings)
Prep time:
10 min
Difficulty:
easy
Ready in:
10 min
Publish date:
