Cold Tomato Buckwheat Soup

Time

20 min

Serving

2 persons

Calories

0

Rating

5.00 (1)

Cold tomato buckwheat soup is very light and easy-to-cook. It is a nice choice for a hot summer day as well as for vegetarians and people, who take care of their health and beauty! If you are a buckwheat fan, then this dish is right what you need!

Ingredients

  • buckwheat : 4 Tbsp
  • tomato juice : 4 cup
  • celery : 0.5 piece
  • bell pepper : 0.5 piece (red)
  • fennel : 0.5 bunch
  • parsley : 0.5 bunch
  • green onion : 0.5 bunch
  • cilantro : 0.5 bunch
  • spices : 1 Tbsp (any you like)
  • salt : 0.5 tsp
  • black pepper : 1 pinch
  • olive oil : 1 Tbsp

Metric Conversion

Stages of cooking

  1. Boil the buckwheat with regard to the instructions mentioned on the pack. It usually takes around 15-20 minutes for the buckwheat to be ready!

  2. Mix fennel, celery, bell pepper in a blender and pour with tomato juice. Make the puree by blending the ingredients. Add salt, spices and pepper with regard to your taste.

     

  3. Put the buckwheat into a deep plate and pour it with the puree you have cooked. Add olive oil and dredge with chopped fennel, cilantro and parsley.

     

  4. Let the soup cool down a bit and serve! You will certainly be amazed at the simplicity and exquisite taste of the dish! Enjoy!

     

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