Cold tomato buckwheat soup is very light and easy-to-cook. It is a nice choice for a hot summer day as well as for vegetarians and people, who take care of their health and beauty! If you are a buckwheat fan, then this dish is right what you need!
- buckwheat : 4 Tbsp
- tomato juice : 4 cup
- celery : 0.5 piece
- bell pepper : 0.5 piece (red)
- fennel : 0.5 bunch
- parsley : 0.5 bunch
- green onion : 0.5 bunch
- cilantro : 0.5 bunch
- spices : 1 Tbsp (any you like)
- salt : 0.5 tsp
- black pepper : 1 pinch
- olive oil : 1 Tbsp
Stages of cooking
Boil the buckwheat with regard to the instructions mentioned on the pack. It usually takes around 15-20 minutes for the buckwheat to be ready!
Mix fennel, celery, bell pepper in a blender and pour with tomato juice. Make the puree by blending the ingredients. Add salt, spices and pepper with regard to your taste.
Put the buckwheat into a deep plate and pour it with the puree you have cooked. Add olive oil and dredge with chopped fennel, cilantro and parsley.
Let the soup cool down a bit and serve! You will certainly be amazed at the simplicity and exquisite taste of the dish! Enjoy!