During a flight heat getting always thirsty much, and getting hungry light and cold. Among recipes of first courses there is a remarkable summer tomatoes and cucumbers soup, it perfectly diversifies the menu and will please in hot season.
It is required to you
- - 1 l of tomato juice;
- - 2 pieces of a red paprika;
- - 4 pieces of sweet tomatoes;
- - 4 pieces of averages of a cucumber;
- - 4 pieces of garlic glove;
- - 20 ml of olive oil;
- - 20 ml of wine vinegar;
- - 3 g of chili powder;
- - 3 g of a black sprinkling pepper;
- - salt to taste.
Instruction
1. Take fresh green cucumbers, well wash out them in cold water, dry and a sharp knife clean from a peel. Cut in half each cucumber. If inside there are large seeds, remove them. It is possible to leave small seeds. Cut cucumbers on small pieces.
2. Wash pepper in warm water, dry. Remove a fruit stem at pepper. Cut pepper corns on halves and remove seeds and partitions. Again wash out pepper in water, dry and cut small pieces.
3. Wash tomatoes in cold flowing water. If there is a need, remove leaves and fruit stems. Remove the top part at tomatoes and cut tomatoes with thin segments.
4. Take a big cup of the blender and crush in it tomatoes. Add pepper and a cucumber to the crushed tomatoes. Wash, clean and cut onions and garlic. Add them to vegetables in the blender. Shake up everything. Add tomato juice and olive oil, wine vinegar to vegetables, salt and pepper. Shake up once again to uniformity of mix. Pour in a tureen and leave in the fridge for a couple of hours. Give having decorated with greens or croutons.