Time
20 min
Serving
2 persons
Calories
0
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
-
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!
-
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.
-
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.
-
Let the soup cool down a bit and serve! You will certainly be amazed at the simplicity and exquisite taste of the dish! Enjoy!
