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Recipe of: © Monsieur Cuisine


4 portions
Ready in: 0:40 h
Preparation time: 10 min.
Created on: 04.08.2016
Last changes: 15.02.2018
  • 800 g ripe tomatoes
  • 1 green bell pepper
  • ½ cucumber
  • 1 red onion
  • 1–2 garlic cloves
  • 1 chilli pepper
  • ½ bunch of chives
  • 60 ml olive oil
  • 2 tbsp apple vinegar
  • ½ tsp paprika powder
  • 4 tbsp pine kernels
  • salt
  • pepper


Per portion:

  • calorific value
    1382 kj / 330 kcal
  • protein: 7 g
  • carbohydrates: 15 g
  • fat: 26 g
Preparation time
10 min.
Ready in
0:40 h
  1. Cut a cross in the base of the tomatoes, then plunge in boiling water for 30 seconds and peel off the skins. Remove the stalks, then cut the tomatoes in half. Wash the bell pepper, de-seed and cut into quarters. Wash the cucumber, cut in half lengthways and chop into chunks. Peel the onion and garlic. Wash the chilli pepper, cut in half and de-seed. Wash the chives, then slice into thin rings.
  2. Add all the vegetables, except for the chives, to the blender jug together with the oil, vinegar and paprika powder, then purée with 200 ml cold water for 1 minute/speed setting 8. Chill the soup in the refrigerator. Toast the pine kernels in a fat-free frying pan until golden brown. Transfer the soup into bowls, then serve garnished with sliced chives and pine kernels.


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