Turkish tomato soup with vermicelli

Ingredients for 2 servings:

• 1 can of tomatoes (400 g), peeled
• 1 liter of water
• ½ cup vermicelli
• 2 tbsp oil of your choice
• ¼ lemon(s), the juice
• Salt or broth (instant)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

ehriyeli Domates Çorbas

I wash and chop the tomatoes, removing the stems. Then I add the water (I used the empty tomato can to measure the water; I add about 2.5 cans of water to the pot). Now add 1-2 tablespoons of oil – I use sunflower oil, peanut oil, or olive oil, depending on my preference and taste. Put the lid on the pot and boil all together for about 5 minutes. Add half a small coffee cup of vermicelli. Then season with salt or broth, and cook for another 6 minutes over medium heat. At the end of the cooking time, add the lemon juice. Enjoy the soup on its own or with toasted white bread! Tips: This soup has a wonderfully tart, tomatoey flavor. If you have a cold, you can also squeeze in the juice of half a lemon for more vitamin C. Of course, you can also make it with fresh tomatoes. This always depends on how aromatic the fresh tomatoes are at the time.