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

  1. We prepare products.
  2. Pour water into a saucepan and bring to a boil (or boil water in a kettle).
  3. Put the tomatoes in hot water for 20 seconds. Then we dip the tomatoes in cold water.
  4. We peel the tomatoes.
  5. 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.
  6. 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
  7. Grind.
  8. Cut the eggplant into cubes about 2×2 cm.
  9. 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.
  10. Place the fried eggplant cubes on a paper towel. Let cool completely.
  11. Pour chilled tomato soup into bowls and serve with eggplants and herbs. Enjoy your meal!

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