Ingredients
250 g tomatoes
1.25 l broth
1 tbsp (10 ml) olive oil
1 clove garlic
pinch of sugar
parsley
basil or marjoram
salt
Method
Tomatoes are placed in a colander and immersed for instant boiling water, peel, cut into cubes and fry in butter for about 10 minutes. Add other products and boil 5 minutes. The soup can be served hot or cold.
Containers:
Difficulty
Easy
Tested
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