Cooking tomato miracle: tomato soup - video recipes at home
This Spanish gazpacho recipes
great variety. But our meal special!
For tomato soup, mashed potatoes, choose ripe and flavorful tomatoes of any size, that is. To. In the process of preparing them still need to grind. Spring or winter, you can use canned tomatoes in own juice, the flavor of the soup will not change.
Italian tomato soup with bread
900 g tomatoes;
1 pc - onions;
3 cloves - garlic;
250 g of bread (or stale podsushenny);
2 tbsp. olive oil;
3 tbsp. spoons any broth;
1 sprig - basil;
. 1/4 teaspoon of sugar;
salt, ground black pepper - to taste.
How to prepare:
- The pan pour water and bring to boil.
- In the meantime, prepare the tomatoes: Wash, dry and make the cut criss-cross at the bottom. Lower tomatoes in boiling water for a few seconds, and then remove the skin by pulling the notch portion. The flesh of tomatoes cut into large pieces.
- Onions clean and poshinkuyte small cubes.
- a clove of garlic and crush in a clean chesnokodavilke. Basil wash, dry and finely chop.
- Bread is best to take a callous and without salt content. You can make your own dry bread in the oven or in a frying pan. Cut the black cubes the size of 1 cm.
- In a large saucepan, heat the olive oil with low acidity over medium heat, then add the onion and some salt. Cook until until the onion is soft and acquires a brown color. Add the garlic and cook for about 1-2 minutes, stirring constantly. Now you can add chopped tomatoes. Boil the tomatoes for about 2-3 minutes until the moment when they begin to let the juice. You can add basil, 1/2 h. Spoons of salt and broth.
- If the soup is very acidic, then sprinkle in a small amount of sugar.
- soup Bring to the boil over medium heat, then reduce it and cook at slow reflux for 10 minutes.
- At the end of cooking in the soup should add slices of bread, then turn off and let stand 15 minutes.
- Before serving of tomato soup puree to the table it should be mixed, kneading bread, add spices to taste, sprinkle with black pepper and pour olive oil. You can also, if desired, sprinkle the soup with grated parmesan cheese.
- The Tuscan tomato soup can be served warm or cold. Summer soup is very refreshing.
The tomato soups are popular all over the world. So, Andalusia (Spain) is considered the birthplace of the famous tomato soup - gazpacho. The recipe of this soup great variety, but the basis is always gazpacho is tomato.
Andalusian gazpacho soup
It should be (based on 5 servings):
500 g of tomato;
150 grams of onion;
2 cloves - garlic;
1 PC. - lemon (juice);
100 ml of olive oil;
salt, ground black pepper - to taste;
green - on request.
How to prepare:
- Onions, peel and cut into half rings. Cloves of garlic peel and finely chop.
- Tomatoes pour over boiling water, remove the peel and cut into 4 pieces.
- Cucumbers, clean, cut the peel and cut into slices.
- Bulgarian pepper Wash, remove seeds and core, cut.
- Put all prepared ingredients into a blender and chop, then add the lemon juice. Pour the olive oil, salt and pepper to taste, then whisk the soup again.
- Ready soup is necessary to put in the fridge for 3 hours. Sprinkle with the chopped herbs and gazpacho Serve cold with crackers.
See the story is another option cooking gazpacho: