Cold Tomato Soup with Fried Eggplant
by Editorial Staff
Eggplant Tomato Soup is an easy-to-prepare first course served cold. This soup retains all the benefits of vegetables and gives just an incredible rich and bright taste. Eggplant Tomato Soup is a perfect summer meal.
Cook: 35 mins
Serving: 4
Ingredients
- Tomatoes – 1 kg (8 pcs.)
- Bulgarian red pepper – 400 g (2 pcs.)
- Eggplant – 200 g (1 pc.)
- Cucumbers – 100 g (2 pcs.)
- Garlic – 10 g
- Chili pepper – 2-3 g
- Cornstarch – 2 tbsp
- Olive oil – 10 ml (+ 1-2 tbsp for roasting eggplant)
- Fresh cilantro – 2-3 branches
- Fresh parsley – 2-3 sprigs
- Fresh basil – 2-3 sprigs
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products.
- Pour water into a saucepan and bring to a boil (or boil water in a kettle).
- Put the tomatoes in hot water for 20 seconds. Then we dip the tomatoes in cold water.
- We peel the tomatoes.
- We clean the bell pepper from seeds and cut it into arbitrary pieces. Cut off the tips of the cucumbers. We also cut cucumbers arbitrarily.
- Peel the garlic and chop it at random along with the hot pepper.Put peeled tomatoes, two types of peppers, garlic and cucumbers in a blender
- Grind.
- Cut the eggplant into cubes about 2×2 cm.
- Pour cornstarch into a plate, add a little salt and roll the eggplant in it.Heat vegetable oil in a frying pan (1-2 tablespoons) and fry the eggplants until browning, about 7-8 minutes.
- Place the fried eggplant cubes on a paper towel. Let cool completely.
- Pour chilled tomato soup into bowls and serve with eggplants and herbs. Enjoy your meal!
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