John Myers
Contents
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Ingredients
Soup:
- 300 g Cocktail tomatoes fresh
- 800 g Tomatoes cut into pieces on the can
- 1 medium sized Onion
- 20 g Garlic
- 1 size Red peppers
- 1 tbsp Dried oregano
- 4 tbsp Olive oil
- 300 ml Vegetable broth
- 2 tbsp Dark balsamic vinegar
- 2 tbsp Tomato paste
- 4 Branches Fresh basil
- 50 g Freshly grated Parmesan
- 3 tsp Salt
- 3 tbsp Sugar
- 1 tsp Red chilli flakes
- Pepper
Basil foam:
- 40 g Creme fraiche Cheese
- 50 ml Cream
- 50 ml Milk 3.5%
- 15 g Fresh basil leaves
- 1,5 tsp Salt
Olive bruschetta:
- 8 Discs Chiabatta bread approx. 1 cm thick
- 40 g Black olives, pitted
- 30 g Onion
- 4 tbsp Garlic oil
- 8 tbsp Olive oil
- Salt
Instructions
Soup:
- Wash tomatoes, cut in half. Peel the onion and cut into small cubes. Skin the garlic, finely chop. Wash the peppers, remove the stalk, cut in half, core and cut into small cubes. Finely grate the Parmesan. Pluck the basil leaves from the stems.
- In a larger saucepan, sauté the onion, garlic, pepperoni and oregano in the olive oil. Add halved cocktail tomatoes (with skin), sweat with them, deglaze with 200 ml of stock and simmer for approx. 5 minutes over medium heat. When the tomatoes are soft, add the canned tomatoes, tomato paste and balsamic vinegar, stir well and simmer gently for another 5 minutes.
- Then puree everything with the hand blender until creamy. The soup can, however, have "some structure". If you don't like that, you can pass it through a kitchen sieve. Then add the basil leaves and use the hand blender to chop them up in the soup. Here, too, small pieces of the leaves can still be seen afterwards.
- Finally stir in the Parmesan with a hand blender and season the soup with pepper, salt, sugar and chilli flakes. It should be deliberately creamy and not too thin. You can regulate this by adding the remaining vegetable broth if necessary.
Basil foam:
- Put the creme fraiche, cream, milk and basil leaves in a taller, narrow container and mix thoroughly with the hand blender. Then pour into a saucepan and bring to the boil briefly while stirring, season with salt and use the hand blender to froth up vigorously just before serving with the saucepan held at an angle.
Olive bruschetta:
- Finely chop the olives. Peel the onion and cut into very fine cubes. Heat the garlic oil in a large pan. Sweat the onion and olive cubes in it. Put the olive oil in a bowl, add the onion and olive mixture including the garlic oil, mix everything well and season with salt.
- Now put the bread slices in the same pan and toast them on both sides over medium heat.
- Serve the soup with the basil foam as a topping and serve with the bruschetta ............. By the way, it doesn't only taste good in summer ........ ;-)))
Annotation:
- You can of course only use fresh tomatoes, or only canned tomatoes. For me it was a mixture because I processed my last garden tomatoes, but they would not have been enough.
