Wash and clean the vegetables, peel and cut into smaller pieces. I don’t peel the cucumbers and tomatoes, and I also leave the core.
Put it into blender together with remaining ingredients, so with tomato juice, baby spinach, olive oil, balsamic vinegar and seasonings.
Blend nicely and season with grated parmesan.
I use homemade tomato juice when making this soup, my mum makes it every year. You can however also use passata (I would hence add a little water) or quality tomato juice. When I make this soup only for myself, I also add a few drops of chili sauce, or I chop a piece of chili pepper.
As a crunchy part I use chopped vegetables which I used for this soup, or sunflower seeds. If you want the soup to be more hearty, add crunchy croutons or various types of pasta or noodles.
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