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My recipe
Tomato soup
Introduction
The taste and the range of ingredients in this soup will remind you Andalusia gazpacho. The only difference is that this soup is served hot, which gives it softer and more settled flavours.
- 500 g fresh tomatoes
- 2 (15-20 см) celery stalks
- 1 medium-sized onion
- 3-4 cloves garlic
- 1 bell pepper
- 2 slices of white bread
- 1 tsp smoked paprika
- 50 ml vegetable oil (olive EV)
- 2 tbsp red wine vinegar
- 1 tbsp sugar (optional)
- 5-6 sprigs parsley
- 1 small chili pepper
- 600-700 ml water (vegetable broth)
- Salt, black pepper
- Make a cross slash on the skin of each tomato
- Blanch them in the boiling water for 30 sec and run under the icy water
- Peel the skin off and cut the flash in small cubes
- Grill or roast the pepper, transfer to a bowl, let it sweat for 15-20 min
- Peel and slice the pepper
- Slice finely the onions, celery, chili (deseeded) and bread
- In a saucepan heat half of the oil, saute the onions for 2-3 min, add the celery and pepper and cook for 3 min stirring occasionally
- Add the tomatoes, stir, cover with the lid and cook for 4-5 min over low heat
- Add the water to the saucepan and bring to the boil
- Add in the vegetables, season with salt, reduce the heat and allow to simmer for 10 min
- In a pan heat the remaining oil, add the garlic, cut in half, bread and toast for 2 min
- Remove the soup from the heat, add the vinegar, sugar, hot pepper, bread with garlic, paprika, parsley and blend everything together until smooth
- Serve sprinkled with the freshly ground black pepper
Thoughts and Ideas
You can serve this soup cold. Also it could be garnished with the Parma ham or roasted bacon cubes.
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