Panzanella soup

Posted by adm On December - 23 - 2011

How to cook Panzanella soup


  • 410g can chopped tomatoes
  • 1 green pepper, sown, sliced
  • 1/2 telegraph cuke, raw, sown, shredded
  • 1 small red onion, sliced, plus extra slices to trim
  • 1 clove, humiliated
  • 1 tbs red wine vinegar
  • 1 tbs extra virgin olive oil
  • 200ml tomato succus
  • 6 black olives, pitted, sliced
  • 1 tbs salted capers, rinsed
  • 2 tbs small basil leaves
  • Toasted croutons, to service

How to:

  • Place the tomatoes, pepper, cuke, onion, ail, vinegar, olive oil and tomato juice in a liquidizer, and process to compound.

  • Add enough water to make a thickish soup eubstance, then season with salt and peppercorn. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and dish on top of the soup.

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