Chilled Tomato Soup with Ginger and Chili
recipe

A refreshing chilled tomato soup that combines traditional gazpacho flavors with Asian nuances. Perfect for a summer lunch, appetizer, or as part of a tapas spread.
Preparation Time: 20 minutes
Serving Size: 4
Ingredients:
- 6 ripe tomatoes
- 1 cucumber
- 1 red onion
- 1 clove garlic
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (such as basil or parsley) for garnish
Instructions:
1. Rinse the tomatoes, cucumber, and onions. Peel and chop the cucumber and red onion.
2. Cut the tomatoes into quarters and remove the seeds.
3. Add the tomatoes, cucumber, red onion, garlic, ginger, chili, lemon juice, and olive oil to a blender.
4. Blend all ingredients until smooth.
5. Season with salt and pepper. Taste and adjust as needed.
6. Chill the soup in the refrigerator for at least 30 minutes before serving.
7. Serve cold and garnish with fresh herbs.
Nutritional Information (per serving):
- Energy: 120 kcal
- Protein: 2 g
- Carbohydrates: 10 g
- Fat: 8 g
- Fiber: 3 g

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