🛒Ingredients
- 4 large eggs
- 4 cups vegetable broth, chilled
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
🔧Kitchen Tools Needed
- Medium bowl
- Large mixing bowl
- Fork
- Knife
- Cutting board
📝Instructions
- 1
In a medium bowl, crack the eggs and gently beat them with a fork until the whites and yolks are combined. Set aside.
- 2
In a large mixing bowl, combine the chilled vegetable broth, cherry tomatoes, cucumber, and red onion.
- 3
Add the fresh lemon juice and olive oil to the vegetable mixture and stir to combine.
- 4
Add the beaten eggs to the soup mixture, stirring gently to ensure the eggs are evenly distributed.
- 5
Season the soup with salt, pepper, and smoked paprika. Adjust the seasoning according to your taste.
- 6
Stir in the fresh dill and parsley, ensuring they are mixed throughout the soup.
- 7
Cover the bowl and let the soup sit in the refrigerator for about 10-15 minutes to allow the flavors to meld.
- 8
Serve the soup chilled, garnishing each bowl with additional dill or parsley if desired.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute vegetable broth with chicken broth for a different flavor profile, but it will no longer be vegetarian.
How long can I store this soup in the refrigerator?
This soup can be stored in an airtight container in the refrigerator for up to 2 days. Stir well before serving.
