Spanish Cold Soup

Name: Spanish Cold Soup
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs tomato; 1/2 Red pepper; 2 pieces Cucumber; 1/2 Onion powder; Some Rusks; 10ml Linseed oil; Some Ice cube; Some Lemon salt; Some Freshly ground black pepper; a little Chili juice

by Hailanlan

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The best way to cook flaxseed oil is low temperature. Sometimes I use it to mix salads, and sometimes I drizzle a little before the vegetables are fried, which is very good. This Spanish cold vegetable soup is also known as a salad that can be drunk with zero difficulty. It is the basic method of a summer soup. It also retains the nutrients of linseed oil to a large extent, allowing the body to absorb it better. You can leave a few pieces of vegetables without crushing them during operation, and it is best to use croutons when eating.

Spanish Cold Soup

1. This dish is made with Glinnoll linseed oil.

2. First, fry the bread on both sides in a frying pan to make it crispy.

3. Prepare other required ingredients.

4. Peel and cut tomatoes.

5. Wash and dice cucumber.

6. Cut the onion into pieces.

7. Remove the seeds of the red bell pepper and cut into pieces.

8. All the main ingredients are added to the mixing tank.

9. Add Gelinor linseed oil.

10. Add lemon salt and chili juice.

11. Crush it with a blender.

12. Pour into a soup bowl, add ice cubes and black pepper, and serve with rusks.

Tips:
There is no need to add water when stirring. If you find it difficult to stir, you can put the tomatoes on top.
If you like the fragrance of mint, you can also add a little mint.