John Myers
Ingredients for 4 servings:
- 2 kg tomatoes, fleshy
- 400 ml vegetable stock, fresh or instant
- 125g mozzarella
- 100 g salami, air-dried, in a ring
- 1 chili pepper(s)
- 4 stalks of thyme
- 4 sprigs of oregano
- 2 onions
- 2 garlic cloves
- 4 tbsp olive oil
- 4 tbsp tomato paste
- 8 slice(s) baguette(s), thin, approx. 10g
- Sugar
- Salt
- Thyme and oregano sprigs for garnishing
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel, quarter, and deseed the tomatoes. Deseed and dice the chili pepper. Wash the thyme and oregano, shake dry, and pluck the leaves from the stems. Peel and dice the onions. Peel and finely chop the garlic. Heat 2 tablespoons of oil in a pan, sauté the onions until translucent, add the tomato paste, and sauté briefly. Add the tomatoes, chili, herbs, and garlic, and simmer for about 5 minutes. Pour in the vegetable stock, bring to a boil, puree, and season with salt and sugar. Heat 2 tablespoons of oil in a pan, toast the bread slices on both sides until golden brown. Drain the mozzarella and dice it. Cut the salami into thin slices. Serve the soup among bowls, add the mozzarella and salami, and garnish with thyme and oregano. Serve with the toasted bread.
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