John Myers
Contents
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Ingredients
tomatosoup
- 1 kg Cherry tomatoes
- 4 Tomatoes big
- 1 Chilli pepper
- 4 cloves Garlic
- 2 Red onions
- 4 tbsp Balsamic vinegar
- 1 small bunch Basil
- Creme fraiche Cheese
- 1 Ciabatta bread
- Olive oil
- Salt
Instructions
- Pick the tomatoes from the panicles. Wash the fruits, pat dry, quarter the large tomatoes. Put them all in a roasting pan, drizzle with plenty of olive oil, season with salt and pepper. Remove the stem and seeds from the chilli pepper, add to the tomatoes. Press the garlic cloves through the press and mix in. Fry in the top part of the oven for 12-15 minutes.
- Divide the ciabatta into 8 pieces on a baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake on the lower rack in the oven.
- Peel and roughly chop the onions. Put a little olive oil and a pinch of salt in a hot saucepan and cook until soft on a medium heat; stir occasionally. Pour the balsamic vinegar over the onions and reduce.
- Take the tomatoes out of the oven and add them to the onions in the saucepan. When the pieces of bread are golden, turn off the oven.
- Rinse the basil. Puree the tomatoes in two batches with the basil to make a soup. Put in a bowl. Serve with the crème fraîche and the croutons.
Nutrition
Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
