Photo: Chilled Egyptian Spinach and Tomato Soup

Make the most of flavorful tomatoes.

Cooking time
10 minutes
Calories
24kcal
Sodium
0.2g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

500 ml (17 fl. oz.)

a dash

a dash

1 tsp

1/2 bag

1

Directions

  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).