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Prepare time: 15 min
Cook: 15 min
Ready in: 1 hr 30 min
Servings: 6

(Low-Carb High-Quality) – This Low-Carb Iced Tomato Soup is something very special! Ginger and lemon grant a fantastic taste, which makes the cold-served soup an absolute highlight as a starter or refreshing summer snack.

We wish you a lot of fun cooking, cheers Andy & Diana.

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Ingredients

MetricImperial
  • 1 kg tomatoes
  • 2 tbsp. olive oil
  • 1 garlic clove
  • 300 ml vegetable stock
  • 1 piece of ginger (about walnut size)
  • juice of 1/2 a lemon
  • 1 tbsp. birch sugar (xylitol)
  • salt & pepper to taste
  • 2.2 lb tomatoes
  • 2 tbsp. olive oil
  • 1 garlic clove
  • 10.1 fl oz vegetable stock
  • 1 piece of ginger (about walnut size)
  • juice of 1/2 a lemon
  • 1 tbsp. birch sugar (xylitol)
  • salt & pepper to taste

Directions

1.

Incise the peel of the tomatoes crosswise, then boil them for about 1 minute. Put the tomatoes briefly in a bowl of ice water afterwards. Now the peel of the tomatoes is easy to remove.


2.

Quarter the peeled tomatoes and remove the stem. Then purée the tomato pieces with a blender.


3.

Peel and chop the garlic clove and ginger.


4.

Briefly sweat the garlic in a pot with olive oil, then douse with the vegetable broth. Add the ginger and cook for about 10 minutes.


5.

Now add the pureed tomatoes and refine the soup with the lemon juice and the birch sugar. Salt and pepper to taste and simmer for another 2 minutes.


6.

Refrigerate the soup for about 1 hour. Enjoy the fantastic ice-cold tomato soup with lemon and ginger!


Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Kcal KJ carbs fat protein
33 141 3,5 g 2,0 g 0,8 g

Low-Carb Iced Tomato Soup in 10 Seconds

Low-Carb Iced Tomato Soup in 10 seconds
Low-Carb Iced Tomato Soup in 10 seconds

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