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4 portions


1 shallot
1 clove of garlic
1 red paprika
1 celery stalk
1 cucumber
1 can of tomato cubes in juice
2 tbsp olive oil
juice of 1 lemon
tabasco (to taste)


Peel the shallot, the clove of garlic and the cucumber. Cut them roughly.
Remove the hard threads from the celery and cut it together with the paprika.
Put it in the Soup Maker, Blender or Blend and Go.
Add the tomato cubes, olive oil and lemon juice. And add another half a can to 1 can of water.
Mix everything into a smooth mixture.
Then strain the soup.
Season with salt and tabasco.
Put it in the fridge for at least 2 hours before serving.


Stir your soup a little before serving and garnish with small cubes of cucumber.