- ubhontshisi - 175 amagremu
- isilimo esidliwayo esinamagatsha anamanzi
- usawoti usawoti - 1 ithisipuni
- utamatisi - 120 amagremu
- Isinkwa sesinkwa - ama-Gramu angu-100
- I-pepper yesiBulgaria - izingxenye ezingu-1/2
- izaqathe - amagremu ayi-100
- umhlabathi we-chili pepper - 1/2 amathisipuni
- amafutha yemifino - izigidi ezingama-20
- i-parsley - ama-Gramu angu-20
Lesi sobho esimnandi sinemifino ngokuphelele. Ukulungiselela: Thela ubhontshisi ngamanzi abandayo bese ugoba amahora amaningana. Gcoba amanzi, faka ubhontshisi epanini, wengeze 1.5-2 amalitha amanzi bese ulethe ngamathumba ngokushisa okukhulu. Nciphise ukushisa bese upheka amahora angu-1.5-2 kuze kube yilapho ubhontshisi ubumnandi. Sika i-pepper yesiBulgaria ibe yi-cubes, uthathe isilimo esidliwayo esinamagatsha anamanzi sibe yizicucu ezincane, usike izaqathe zibe yimichilo. Beka imifino epanini ngamabhontshisi, engeza usawoti, isilimu eliphansi bese upheka imizuzu engu-20. Sika anyanisi bese gazinga epanini kuze kube nsundu yegolide. Beka u-anyanisi, uhhafu wemifino ebilisiwe nobhontshisi ube yi-blender. Hlanganisa kuze kube nokuvumelana kwe-puree, ubuyele emuva esobho. Ku-blender, faka u-anyanisi kanye nesigamu semifino kanye nobhontshisi kusuka kusobho nomhluzi. Gwema utamatisi futhi usike kahle, engeza isobho. Ungathatha indawo yamatamatisi nge-tomato puree. Engeza i-parsley eqoshiwe bese ukhonza isobho nge-toast ekhishiwe.
Izinkonzo: 6