Panzanella Soup

Weve taken the ingredients from this classic Italian salad and reinvented them as a hearty soup.

The ingredient of Panzanella Soup

• 410g can chopped tomatoes
• 1 green capsicum seeded chopped
• 1 2 telegraph cucumber peeled seeded chopped
• 1 small red onion chopped plus extra slices to garnish
• 1 garlic clove crushed
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 200ml tomato juice
• 6 black olives pitted sliced
• 1 tbsp salted capers rinsed
• 2 tbsp small basil leaves
• toasted croutons to serve

The Instruction of panzanella soup

• place the tomatoes capsicum cucumber onion garlic vinegar olive oil and tomato juice in a blender and process to combine
• add enough water to make a thickish soup consistency then season with salt and pepper refrigerate until ready to serve toss together the olives capers basil leaves and croutons and serve on top of the soup

Nutritions of Panzanella Soup

fatContent: 65 486 calories
saturatedFatContent: 4 grams fat

carbohydrateContent: 1 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 1 grams protein
sodiumContent: n a

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