Ingredients for 4 servings:
Base
- 1,3 kg
- 1 pcs
- 6 clove
- 50 g
- 500 ml
- 1 tbsp
- 2 tbsp
- 2 tbsp
- 1 tsp
For croutons
- 2 tbsp
- 20 g
Recipe:
Cut the tomatoes into 2-4 pieces, depending on size, and place on a baking sheet. Add the coarsely chopped onion, whole garlic cloves and whole bell peppers. Drizzle with olive oil.
Bake in a preheated oven at 190 °C for about 35-40 minutes, until the peppers are darkened and puffed and the tomatoes and onions are lightly browned.
Transfer the tomatoes, onion and garlic to a bowl.
Peel the bell peppers and remove the seeds. Place in the same bowl. Pour all the liquid from the baking sheet into the same bowl.
Blend until smooth.
Add stock or water, sauces, salt, sugar and ground black pepper to taste. Place on the stove.
Bring to a boil and simmer over low heat for 5 minutes. Remove from heat.
Slice baguette or ciabatta, drizzle with olive oil, season with salt and sprinkle with finely grated cheese.
Place in an oven preheated to 190 °C and bake until golden, about 5 minutes.
Serve with yogurt or cream, extra virgin olive oil and cheese croutons.
Enjoy!
NOTE: This soup can be served completely chilled.
Be the First to Comment!