John Myers
Spicy Tomato Soup – Alla Caprese
The perfect spicy tomato soup – alla caprese recipe with a picture and simple step-by-step instructions.
Garnish:
- 1 Onion red
- 4 Garlic cloves
- 8 leaf Basil leaves
- 5 tbsp Olive oil
- 1 tbsp Tomato paste
- 2 tsp Brown sugar
- 2 tbsp Raspberry vinegar
- 1 tbsp Dry red wine
- 1 pinch Chilli from the mill
- 1 pinch Colorful pepper
- 1 pinch Sea salt from the mill
- 125 g Buffalo mozzarella
- 1 Baked bread, e.g. ciabatta or stick baguette
- Cut the washed tomatoes in half and remove the stem end. Place the unpeeled garlic cloves with the tomatoes on a suitable baking dish.
- Drizzle the tomatoes with olive oil (3 tablespoons). Cook everything in the preheated oven for 20 minutes at 200 ° C.
- Finely dice the onion and sauté in a medium-sized saucepan in the remaining olive oil.
- Then add the hot tomatoes directly to the onions and coarsely puree them with a hand blender. Peel and add the garlic.
- Bake the bread for 5 minutes in the oven while it is still hot!
- Add raspberry vinegar, olive oil and tomato paste – season with sugar, chilli, pepper and salt. Add the red wine and 3/4 of the basil leaves to the soup. Then puree the whole thing again until it becomes fine-grained – for about 30 seconds.
- Let the soup boil briefly on the hot plate, then distribute it directly on the plates. Add the chopped mozzarella to the soup. Decorate with the remaining basil and serve with the baked bread! Good Appetite !
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