John Myers
Ingredients for 2 servings:
- 1 onion(s), red, diced
- 1 garlic clove(s), chopped
- 500 g diced tomatoes
- 300 g cucumber(s), peeled, pitted, diced
- 1 tsp cumin, ground
- 1 tsp paprika powder, hot or chili seasoning mix to taste
- 1 tsp vegetable stock, granulated
- 125 ml red wine
- Sugar
- olive oil
- salt and pepper
- Herbs as desired (e.g. oregano)
- 1 bay leaf
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Spicy, delicious cold or warm
Heat the olive oil in a tall pot, fry the onions and garlic, add the cumin and a pinch of sugar, and fry them. Add the diced tomatoes and cucumber and fry them briefly, season with oregano (or other herbs, if desired), bay leaves, paprika (or a chili mix), and granulated stock, then pour in the red wine and 150 ml water. Cover and simmer gently for 15 minutes, until the cucumbers are soft. Remove the bay leaf and puree the soup, adjusting the consistency by reducing the liquid or adding more water as desired. Season to taste and serve garnished with fresh herbs, if desired. The soup is delicious hot or cold. Tip: You can also add some raw diced tomatoes, cucumber, or peppers as a garnish. Small pieces of mozzarella (di bufala) are also very tasty in the hot soup.
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