Chilled Tomato-Oat Soup with Herbs

1. 1 Rolled oatspack 400 g ≈ $2.60 25 g
2. 2 Tomatoes≈ $4.67 per kg 225 g
3. 3 Bell peppers≈ $6.00 per kg 95 g
4. 4 Zucchini≈ $3.00 per kg 60 g
5. 5 Onions≈ $1.60 per kg 35 g
6. 6 Cucumbers≈ $3.67 per kg 60 g
7. 7 Sunflower oil 11 ml
8. 8 Balsamic vinegar 11 ml
9. 9 Pepper mix 1 g
10. 10 Ground black pepper 1 g
11. 11 Salt 2 g
12. 12 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Score tomatoes² in a cross, blanch in boiling water for 30 seconds, then transfer to ice water and peel.

2. Peel cucumber⁶ and zucchini⁴, deseed the bell³ pepper. Roughly chop all vegetables and onion⁵.

3. Add vegetables, oats, oil, balsamic vinegar, salt, and pepper to a blender.

4. Blend for 2 minutes until smooth, then let sit for 10 minutes for the oats to soften.

5. Chill the soup in the fridge for at least 1 hour.

6. Serve in bowls, topped with finely chopped dill¹².