Tomato Soup – Ajvar Style

Heat olive oil in a saucepan. Put the garlic cloves in the pot and turn them in until they are almost brown. Then take it out of the pot and dispose of it.

Core the chili peppers and cut into small pieces. Peel and chop the onions. Put both together in the pot and sauté. Just before the end, add the tomato paste and roast a little.

Remove the casing of the pointed peppers (if you can't tolerate the peel, peel them too) and cut the peppers into small pieces. Chop up the bell peppers from the jar as well. Put both in the saucepan with the tomatoes.

Put the tomato juice in a separate top, heat it and stir in the chicken stock powder. Put the finished tomato-chicken broth in the large saucepan. Add the bay leaves and allspice to a tea egg and add to the soup. Let the whole simmer gently for about 40 minutes, stirring occasionally.

Remove the tea from the soup and puree the whole thing with the blender. Stir in lime juice, paprika powder and parsley. Season to taste with salt and cayenne pepper.

For the insert you either use 1.) chopped chorizo ​​or 2.) chicken breast, cut to size, brushed with oil and seasoned with salt, pepper and paprika and fried or 3.) (my favorite) squid rings (whether frozen or self made is up to you)

This time there are even two photos. Unfortunately not from cooking, but at least from the finished end product. That was once the advantage of having a test eater with a camera phone 🙂