- of tomatoes - 400 Grams
- olive oil - 3 items. spoons
- cloves of garlic - 3 pieces
- red chili pepper - 1 piece
- carrot - 1 piece
- soy milk - 5.5 cups
- lemon juice - 1 st. a spoon
- Salt and ground pepper - - To taste
Preheat the oven. Put the tomatoes on a baking sheet, sprinkle with olive oil and bake until they lighten, about 8 minutes. In a food processor combine together the baked tomatoes, garlic, chili, carrots, soy milk, tomato juice and lemon juice until a homogeneous mass is obtained. Put the mixture in a medium saucepan, bring to a boil over medium heat. Reduce heat and cook for 5 minutes. Season with salt and pepper. Decorate the soup with parsley before serving.
Servings: 4