Cold soup of tomato and beetroot puree – a detailed recipe cooking.
Lycopene is part of the carotenoid family and gives tomatoes, sweet peppers, watermelon and other red vegetables their color. Much is known about its antioxidant properties in the body, which means that he can search and eliminate free radicals. Body best absorbs lycopene in combination with a small amount fat, so sprinkle fresh tomatoes with olive oil or add grated parmesan to spaghetti with tomato sauce. also one of the red pigments and is found mainly in red beets and red swiss chard. Research showed that it also has antioxidant properties and Betalain is believed to be better absorbed in combination with vitamin C (for example with red pepper which is used in this mashed potato soup recipe).
Nutrition value of one serving: (4 total) Calories 140, total fat 11 g., saturated fats g., proteins 1 g., carbohydrates 10 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 50 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. sliced pickled beets, plus 1/3 tbsp. marinade
- 3 tbsp. l olive oil
- 6 dried tomatoes plus 1 tbsp. l finely diced
- A big pinch of hot paprika
- 1/2 tbsp. baked red pepper, plus 1 tbsp. l finely diced
- 1 small garlic clove
- 1 medium ripe tomato, chopped
- Beet Chips, for decoration, optional
- Sour cream or yogurt, for serving, optional
Recipes with similar ingredients: beets, sun-dried tomatoes, peppers sweet yogurt
Recipe preparation:
- Mix butter, sun-dried tomatoes and paprika in a small in the pan. Fry over low heat until the tomatoes soften, from 2 to 3 minutes. Allow to cool completely.
- In a medium bowl, mix the sun-dried tomatoes and oil with beets and beetroot juice, pepper, garlic and 3/4 tsp. salt. Let stand at room temperature for at least 30 minutes Puree in blender with 1 tbsp. cold water until smooth. Transfer to a bowl or a large cup and refrigerate for at least 1 hour.
- Pour the soup into four bowls. Sprinkle with chopped dried tomatoes and baked peppers. Garnish with beet chips and sour cream if you use.
