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Ingredients

Noodles

  • 2 servings Beet Noodles

Soup

  • 2 Medium Tomatoes (1 lb, with peeled skin)
  • 1 clove Garlic
  • 1 tbsp Lemon Juice
  • 1 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  • ½ tsp Salt

Toppings

  • 10 Cherry Tomatoes
  • ½ tsp Olive Oil
  • ½ tsp Sesame Oil
  • Salt and Pepper by preference
  • Cilantro

Instructions

  • Combine all the soup ingredients in a blender or food processor and puree until the soup reaches your desired consistency. Refrigerate the soup for at least 4 hours, until the soup is completely chilled. 
  • Prepare the cherry tomatoes by cutting into ¼. Sprinkle salt, pepper, and ½ tsp of olive oil. Toss to coat evenly. Set aside.
  • Cook the noodles for 2 minutes. drain and rinse the noodles with cold water to chill for 1 minute. Drain excess water and coat with ½ tsp of sesame oil. 
  • Transfer the soup into 2 bowls and place the noodles. Garnish with cherry tomatoes, cilantro, and you are done!