COLD TOMATO AND VEGETABLE SOUP WITH SAGE

Cold Tomato and Vegetable Soup With Sage 1

It is hot here right now, the kind of hot that strips you of the wish to live in the late afternoon if you manage to make it through the day. I am not used to it yet so I have problems, I take myself too seriously and even believe I mean it but then I remind myself that this is how I feel when it is hot. So I almost cheer up and try to think and feel less. Above all, I try to stay away from adolescential arguments because that really punctures my lust for life balloon if I may call it like that. You who have or have had teenagers know what I am talking about. Heat waves and that (adolescential argument) is not compatible.

Cold Tomato and Vegetable Soup With Sage 3

But I know something that
is, cold soups are perfectly compatible with heat waves, they might even be a must, and cold vegetable soups must be the best of them all. This is a deliciously dense tomato soup to which I added green beans and zucchini to give it a more complext flavour.

Cold Tomato and Vegetable Soup With Sage 2

COLD TOMATO AND VEGETABLE SOUP WITH SAGE
3-4 servings

700 ml/2,95 cups tomato sauce
150 g/5,3 oz green beans cut into small pieces
1 zucchini, diced
1 onion, thinly sliced
4 large sage leaves, finely chopped
1 clove of garlic, finely chopped (optional)
1 lemon, the grated zest of
400 ml/1,7 cup
600 ml/2,5 cups water
2 tblsp tapioka pearls (optional)
salt
extra-virgin olive oil

– Fry beans, onion and zucchini slowly in a little olive oil together with garlic, sage and lemon zest for 3-4 minutes.
– Add tomato sauce, water and tapioka and let it all simmer for 1-520 minutes.
– Leave it to cool down before putting it into the fridge to chill it. You can obviously eat it hot if you want.

Cold Tomato and Vegetable Soup With Sage 4

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