Summery Cold Soup

This afternoon, when I came home, I did not want to turn the stove on. Saturday I bought the first mange-touts of the season, from my organic farmers, beautiful, fresh, with a very thin skin. Having said that, I opened the fridge, I added other vegetables, and look at what I came up with!! I tasted my soup, before storing it in the fridge, waiting for dinner … it’s excellent, not sure I can wait two hours before having it :-):-)

Ingredients:
(serves 2)
a handful of mange-touts
1 celery stalk
1 carrot
1/2 tomato
1/2 white onion
1 courgette
extra virgin olive oil as needed
lemon juice
3 slices of organic white bread
black sesame seeds
pepper to taste
parsley
basil

Method:
Couldn’t be easier. Peel the vegetables, wash them, put them in a blender with olive oil, about half a lemon, to your taste anyway, and pepper. Cut the white bread into cubes, toast it in a pan, pour the soup in a bowl, garnish with the diced bread, and whole raw vegetables . I did not add salt to prevent the vegetables release water. Refrigerate for a couple of hours, add black sesame seeds and salt before serving. Enjoy your meal and have a good day, my dear chefs 🙂 🙂

Chef: Rossella from VeganBlog

1. heidi 17 May 2011 at 13:55

   

   sounds so good!!!! I bet you can’t wait two hours… I wouldnt !