John Myers
Soups: Tomato Soup, Stirred Cold with Ciabatta Croutons
The perfect soups: tomato soup, stirred cold with ciabatta croutons recipe with a picture and simple step-by-step instructions.
- 1 Can Tomatoes, chunky without seasoning
- 1 piece Fresh onion
- 1 piece Clove of garlic
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 1 teaspoon Sugar
- 1 teaspoon Red chilli flakes
- 1 teaspoon Dried thyme
- 3 tablespoon Extra virgin olive oil
- 1 handful Fresh herbs – here: thyme, rosemary, rocket, oregano
- 1 teaspoon Balsamic vinegar, dark – is missing in the picture, it only occurred to me when I was cooking
- 1 piece Ciabatta, diced
- Fat for roasting
- Put the tomatoes together with an onion cut into pieces and a peeled clove of garlic in a tall container and puree with the magic wand.
- Season with chilli, salt, pepper, sugar and dried thyme. Mix everything again with the blender.
- Sort the fresh herbs and weigh them very finely. Mix with the olive oil.
- Now slowly heat the tomato soup. It must not boil, so stir constantly. Season to taste with a tablespoon of balsamic vinegar (dark).
- Toast the ciabatta cubes in a little fat until crispy.
- Place the soup on preheated plates, spread a few ciabatta cubes on top and garnish with the herb oil.
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