COLD TOMATO AND VEGETABLE SOUP WITH SAGE

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.



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
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.