Panzanella soup

Panzanella soup

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Weve taken the ingredients from this classic Italian salad and reinvented them as a hearty soup.

The ingredient of Panzanella soup

  1. 410g can chopped tomatoes
  2. 1 green capsicum, seeded, chopped
  3. 1/2 telegraph cucumber, peeled, seeded, chopped
  4. 1 small red onion, chopped, plus extra slices to garnish
  5. 1 garlic clove, crushed
  6. 1 tablespoon red wine vinegar
  7. 1 tablespoon extra virgin olive oil
  8. 200ml tomato juice
  9. 6 black olives, pitted, sliced
  10. 1 tablespoon salted capers, rinsed
  11. 2 tablespoons small basil leaves
  12. Toasted croutons, to serve

The instruction how to make Panzanella soup

  1. Place the tomatoes, capsicum, cucumber, onion, garlic, vinegar, olive oil and tomato juice in a blender, and process to combine.
  2. Add enough water to make a thickish soup consistency, then season with salt and pepper. Refrigerate until ready to serve. Toss together the olives, capers, basil leaves and croutons, and serve on top of the soup.

Nutritions of Panzanella soup

fatContent: 65.486 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent:

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