21.05.2020
69
Recipe information
Cooking:
15 min.
Complexity:
Easy
Calorie content:
51.86
Carbohydrates:
9.04
Fats:
0.26
Squirrels:
2.95
Water:
34.78

Ingredients

Title Value
1. Cucumbers 2 PC.
2. Tomato juice 200 Ml
3. Ginger root 8 Column
4. Parsley (greens) 5 Column
5. Lemon 1 PC.
6. Green onion (feather) 30 Column
7. Black pepper taste
8. Salt taste
9. Ice taste

Cooking

1. Stage

Dice the cucumbers. Grate grate on a fine grater, chop onion and parsley.

1. Stage. Dice the cucumbers. Grate grate on a fine grater, chop onion and parsley.

2. Stage

Put everything in a blender bowl, add ice and tomato juice, salt and pepper to taste. Beat with a blender until smooth. Serve with lemon slices.

1. Stage. Put everything in a blender bowl, add ice and tomato juice, salt and pepper to taste. Beat with a blender until smooth. Serve with lemon slices.

3. Stage

Bon Appetit!!!

4. Stage

Ice-cold tomato-cucumber soup turns out to be tasty, rich, light and piquant; it is perfect in the hot season to cool and satisfy hunger. Cooking this soup is very simple and fast, take the amount of ice at your discretion, salt and pepper to taste. You can replace parsley with any other greens.