Store in airtight container
35 min.
3 (out of 3)
Vegetarians
Carnivores
Pescatarians
Vegan
2

After a good stroll on the beach, you need this Soup. That is quick and easy to make. And best to eat when you just had it mixed in a blender. The bubbles caused by a few good jolts by your Kitchen Machine. Make this Soup light and fresh. And fit for any weather conditions. Whether it is freezing cold or hot. This soup is your friend. While I’m writing this intro, I try to think when I made this soup for the 1st time. And I do think a visit to Spain inspired me. To create this Soup that has no starch, nor potatoes nor bouillon to enrich this mash of sautéed vegetables. Probably I had a Gazpacho. That is a Spanish cold soup. But let’s start with this version first
INGREDIENTS
- 2 pounds of Tomatoes
- 4 Carrots
- 1 Red Pepper or Spanish Pepper
- 2 Red Onions
- 1 Knob of Garlic
- 1/2 tsp. of Salt
- Optional: Freshly Grounded Pepper
TOOLS
- a Knife
- a Cutting Board
- a Casserole or Saucepan
- a Lid or Plate
- a Spatula
- a Blender
- a Grater (to grate Garlic)
- a Slicer (to slice Carrots)
steps
- Wash tomatoes, carrots and red pepper
- Cut red pepper in half
- Remove inner seeds of red pepper
- Cut de 2 halves of the red pepper into smaller chunks
- Remove skins of carrots (with slicer)
- When the skins have been removed. Continue to slice until you reach this stocky layer. That is not nice to eat
- Cut onions into small chunks
- Turn on the heat
- And warm up saucepan or casserole a few seconds
- Add olive oil to the warmed Pan
- When you get a smell of warmed oil
- Add chunks of onions
- Stir with spatula
- Add slices of carrots & chunks of red pepper to the onions
- When onions and carrots get this glazed outlook
- Add tomatoes to the pan
- Give it all a good stir
- Grate a knob of garlic
- Shove garlic pulp into the pan (with the help of your fingers or Spatula)
- Season lightly with salt
- Give the lot another good stir
- Close the pan with a lid
- Let the content get cooked
- Turn down the heat
- And let the lot simmer for another 10 minutes
- The fresher the produce you have bought. The sooner your vegetables are done. So check and see whether the chunks of tomatoes lost all their skin
- When all slices of carrots are cooked, your soup is ready
- Turn of the heat
- Pour hot soup into blender
- Give the soup a few good jolts
- All ingredients should have been crushed and mashed like a puree
- Serve immediately
- Optional: season with freshly grounded pepper

