- Ingredients
- white bread
- 2 slice
- garlic
- 1 clove
- sweet onion
- 1
- bell peppers (red)
- 2
- cucumber
- 0.5
- celery
- 6 sprig
- tomato juice
- 500 ml
- olive oil
- 3 tablespoon
- white wine vinegar
- 1 teaspoon
- salt
- 1 pinch
- pepper
- 1 pinch
- spring onion
- 1
- basil
- 2 sprig
- tabasco
- 1 dash
- Full ingredient details
- Timing
- Preparation Time:
- 20 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 25 minutes
- This recipe:
- Serves:
- 6
- Comment:
- vegetarian
- Viewed:
- 623 times
- Saved:
- 80 times
- Printed:
- 0 times
- Sent:
- 0 times
- This recipe by:
- petra
No picture available
bloody mary soup
Ingredients
| white bread | 2 slice | (cubed) |
| garlic | 1 clove | (crushed) |
| sweet onion | 1 | (finely chopped) |
| bell peppers (red) | 2 | (cubed) |
| cucumber | 0.5 | (cubed) |
| celery | 6 sprig | |
| tomato juice | 500 ml | |
| olive oil | 3 tablespoon | |
| white wine vinegar | 1 teaspoon | |
| salt | 1 pinch | |
| pepper | 1 pinch | |
| spring onion | 1 | |
| basil | 2 sprig | |
| tabasco | 1 dash |
Preparation
- Cut 4 of the celery sprigs into chunks, and the remaining 2 lengthwise into 3 pieces each (to make 6 thin sprigs).
- In a kitchen blender, blend the bread, garlic, sweet onion, peppers, cucumber and celery cubes.
- Add the tomato juice, olive oil, and white wine vinegar, then blend again until smooth. Season to taste with salt and some drops of tabasco.
- Leave the 'soup' to cool in the fridge overnight.
- Cut the spring onion into thin rings and the basil leaves into strips.
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