Turkish tomato soup is extremely simple and quick, completely different from our classic tomato soups. It is based on grated tomatoes and a lot of aromatic spices. The whole thing is pleasantly warming and filling grated cheese and chili they add a note of expressiveness and spice. It goes perfectly with fresh and hot white bread toast. A big advantage is the ability to adjust the consistency to individual preferences – you can serve both cream and thinner tomato broth with pieces of vegetables floating inside.
- 200 ml of vegetable broth,
- 3 medium tomatoes,
- 2 tablespoons of flour,
- a spoon of tomato paste,
- a teaspoon of butter,
- 2 tablespoons of olive oil,
- 2 tablespoons of whipping cream,
- 1/2 teaspoon of salt,
- a teaspoon of dried mint,
- a teaspoon of thyme,
- a pinch of hot chili pepper,
- a pinch of black pepper.
Additionally:
- grated hard cheese for serving,
- dried parsley for serving.
How to do it:
1. Cut the tomatoes in half and grate them on a coarse grater, collecting the liquid and pulp. The skin should remain in your hands – throw it away.
2. Heat the butter in a pot and add the olive oil. Add the grated tomatoes, broth, tomato paste and cream. Mix and add all spices.
3. Bring the soup to a boil, then reduce the heat to minimum and simmer covered for 5 minutes.
4. Pour the contents of the pot into a blender and mix until uniform. You can also leave larger pieces of tomatoes inside.
5. Serve the Turkish tomato soup warm, sprinkled with grated cheese and parsley.
6. Store leftovers in the refrigerator, in a covered pot. Use within 2 days.
Source: Terazgotuje.pl
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