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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!
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!