Chilled Egyptian Spinach and Tomato Soup

Chilled Egyptian Spinach and Tomato Soup

Make the most of flavorful tomatoes.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

500 ml (17 fl. oz.)

a dash

a dash



  1. Add the salt, pepper and soy sauce to the soup stock, place in a refrigerator to chill.
  2. Tear up the leaves of the Egyptian spinach, boil in salt-added (extra) water. Once boiled, transfer to ice water, squeeze out extra moisture and finely chop.
  3. Place the tomato into boiling water to easily remove the peel, remove the seeds and chop up into 5 mm (0.2 in.) cubes.
  4. Place (2) and (3) into bowls and pour in (1).

Cooking Basics

Tomatoes - peeling

Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water into ice cold water and then use your hands to pull off the further loosened peel entirely.


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