John Myers
Tomato Soup with Scamorza Tartare and Yellow Mini Tomatoes
The perfect tomato soup with scamorza tartare and yellow mini tomatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Tomatoes
- 1 Shallot
- 2 Toes Garlic
- Pickled tomatoes
- 1 tbsp Tomato paste
- 200 g Yellow tomatoes
- Olive oil
- Salt
- Sugar
- Saffron threads
- Scamorza
- We take really ripe tomatoes, such as those on the market in late summer. Small yellow tomatoes are placed in the middle, but everyone can choose the color according to the offer. I bought the Scarmorza in a mozzarella specialist shop in Berlin.
- Dice shallot and garlic, sauté in olive oil. Chop the pickled tomatoes and add to the onions with the tomato paste. Remove the tomatoes from the stalk, cut them into small pieces and put them in the pot.
- Soak saffron in a little (1 tablespoon) of hot water. Then add to the soup.
- Cook until the tomatoes are soft, it doesn’t take very long. Salts and sugars.
- Dice the Scamorza, cut the yellow tomatoes into slices. Mix. Salt, pepper.
- Mix the soup finely in the mixer, possibly straining. Serve everything. Cheese and mini tomatoes in the middle, soup around it.
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