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Ingredients (for 800～900ml)

1-　500g tomato
2-　240g red paprika
3-　15g ginger
4-　2 tablespoons EXV olive oil
5-　2 teaspoons honey
6-　Chicken bouillon soup
　　1 tablespoon chicken bouillon, granule type
　　2 tablespoons hot water

-Topping
cumin powder, as needed
Italian parsley, as needed
olive oil, as needed
fresh cream, as needed

*Amount is net weight, without skin or seeds.
*Be careful about food allergies.
*Make sure to use ingredients that have cooled down to at least below 40℃.

Method

Step1:
Hull tomato and paprika, and cut the vegetables into 3 cm square.
Slice ginger thinly.
Pour hot water to chicken bouillon.

Step2:
Put the ingredients into the blender container in order of number, set the timer to 60 minutes, and push the VACUUM FRESH button.

-For hot soup
Step3:
Pour [Step2] into heatproof plates, warm them in a microwave oven for about 2 minutes/600W (for two plates).
Top them off with cumin powder, olive oil and Italian parsley as you like.

-For cold soup
Step3:
Pour [Step2] into glasses, and garnish them with fresh cream if you like.