Cold Cannellini, Capsicum and Tomato Soup
Take a break from the heat of summer with this cold cannellini, capsicum and tomato soup. Simply blend the ingredients and finish with a drizzle of olive oil, fresh parsley, capsicum and chopped almonds for a refreshing meal.
Ingredients
2 cans Chantal Organics Chopped Tomatoes- 1 can Chantal Organics Cannellini Beans, drained
- 1 capsicum, cut into chunks
- 1 tbsp Chantal Organics Apple Cider Vinegar
- 1 garlic clove
- A handful of parsley
- 1 tsp smoked paprika
- ½ tsp chilli powder
- ¼ cup Chantal Organics Extra Virgin Olive Oil
- Salt and pepper to taste
- Toppings
- Chantal Organics Extra Virgin Olive Oil
- Finely diced capsicum
- Chantal Organics Turmeric Tamari Roasted Almonds, roughly chopped
- A handful of parsley, roughly chopped
instructions
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Step 1.
Blend the chopped tomatoes, cannellini beans, capsicum, apple cider vinegar, garlic, parsley, smoked paprika and chilli powder in a blender until smooth.
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Step 2.
Gradually pour in the extra virgin olive oil with the motor running until well combined. Season with salt and pepper to taste.
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Step 3.
Transfer the soup to a bowl, cover and place in the fridge for 2-3 hours (or overnight) to chill.
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Step 4.
Once chilled, ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil, capsicum, turmeric tamari roasted almonds and parsley.
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Step 5.
Serve immediately and enjoy!
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Serving Suggestion
Delve into your delicious soup with toasted bread or top with crispy tofu cubes for a gluten free option.
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Chantal Organics Products used
