Panzanella Soup

Weve taken the ingredients from this timeless Italian salad and reinvented them as a hearty soup.

The ingredient of Panzanella Soup

• 410g can chopped tomatoes
• 1 green capsicum seeded chopped
• 1 2 telegraph cucumber peeled seeded chopped
• 1 small red onion chopped benefit extra slices to garnish
• 1 garlic clove crushed
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 200ml tomato juice
• 6 black olives pitted sliced
• 1 tablespoon salted capers rinsed
• 2 tablespoons small basil leaves
• toasted croutons to utility

The Instruction of panzanella soup

• place the tomatoes capsicum cucumber onion garlic vinegar olive oil and tomato juice in a blender and process to combine
• grow enough water to make a thickish soup consistency later season considering salt and pepper refrigerate until ready to serve toss together the olives capers basil leaves and croutons and assistance a propos pinnacle of the soup

Nutritions of Panzanella Soup

calories: 65 486 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 1 grams protein
calories: n a
calories: 205 57 milligrams sodium
calories: https schema org
calories: nutritioninformation