Italian Cold soup with tomatoes
Italian Cold soup with tomatoes – a quick and delicious recipe
2 cloves of garlic
The lush summer flavors of Italy shine in this refreshing, easy-to-make cold tomato soup.
Boil the chopped carrot and celery for at least 10 minutes.
Then add the chopped zucchini and let it boil again until the zucchini are almost ready. Then add the tomato sauce. It’ll take 5-6 minutes and then turn off the fire.
The tomato sauce is made of red tomatoes finely chopped, fried in oil pan with a little oil and a cup of water, thyme, oregano, basil and two cloves of crushed garlic. The sauce is ready in about 5-8 minutes for medium heat.
The zucchini and tomato soup are best served cold at room temperature or even from the refrigerator.
Tomato is, in fact, a fruit.
Even if everyone knows it as a vegetable; from a botanical point of view it is a fruit.
Tomato was considered poisonous.
In the eighteenth century; many Europeans were afraid to eat tomatoes because many aristocrats became ill after their consumption. The tomatoes were then called “poisonous apples”. .
Tomatoes do not refrigerate.
Cold air stops the baking process; which ensures good taste. In addition; the cold air in the refrigerator ruins the texture, breaking the membranes inside the tomato. It is best to keep the tomatoes at room temperature away from direct light.
The first variety of tomatoes was not red, but yellow. It has come, brought by the colonists, and in Europe where the Italians have called them “golden apples”. Hence; the name that tomatoes still preserve in Italy today: pomodoro.