John Myers
Ingredients for 4 servings:
- 600 g tomato(s), aromatic
- 2 m.-sized onion(s)
- 1 clove(s) garlic
- 1 large red bell pepper(s)
- 125 ml cream or Cremefine
- n. B. water
- n. B. sugar
- 1 tsp sea salt
- n. B. Pepper, from the mill
- n. B. vinegar
- e.g. parsley or chives
- e.g. cream or cremefine
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
As a starter or basic recipe
Wash the tomatoes, quarter them, and remove the stems. Peel and finely chop the onions and garlic. Wash the bell peppers, remove the stems, seeds, and white inner parts, and cut them into small cubes. Place them in a suitable saucepan and fill with water just enough to cover. Add 1-2 teaspoons of salt and sugar to taste. Bring the vegetables to a boil and simmer gently over low heat for about 1 hour. Then pass the soup through a food mill or puree it finely with a hand blender. This will retain the finest vegetable fibers and the tomato seeds. Add cream or crème fraîche to the soup and mix well. Season again with salt, pepper, and sugar. If desired, you can add a little more vinegar, but be careful, as it can quickly overpower the tomato flavor. Ladle into bowls and garnish with cream and herbs. Serve with herb baguette or fresh whole-grain bread. Tip: If you want to make a complete meal out of the soup, you can also cook meatballs in a separate pot.
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