Tomato soup is on the list of seasonal dishes. It is refreshing and very tasty.
ingredients
– 1 kg of tomatoes
– 1 celery root
– 1 zucchini
– 2 red peppers
– 2 carrots
– 1 onion
– salt
– Pepper
– 2 teaspoons of oil
– 100 g of rolled oats
– 1 bunch of green parsley
How is it prepared
First, peel and wash all the vegetables. Put them to boil with water and salt, over low heat, covered with a lid. Add the zucchini half an hour after the other vegetables are cooked, so that they don’t mash, according to retete.unica.ro. Check if all the vegetables are cooked. The onion and celery are kept aside, the tomatoes, carrots, courgettes and peppers are crushed very finely with the blender and mixed with the juice in which they boiled.
Put them back on the fire to boil for another 20-30 minutes, boil them a couple of times. Season with salt, pepper and add a little more oil. The tomato soup is garnished with green parsley and basil and served with garlic bread croutons. For added flavor, you can sprinkle grated Parmesan or feta cubes over the soup.
The best soup in the heat. Greek vegetable soup, a delight!
The tomato cream is a light and tasty dish, ideal to be consumed as an aperitif at lunch or as a main course in the evening, if you are on a diet. With fresh basil and parmesan, the cream soup is a perfect recipe for the summer, prepared with Romanian vegetables. Read the recipe for tomato cream step by step!
Tomato cream recipe:
1. Clean and wash all the vegetables and greens, cut them in half and put them in the saucepan. A saucepan of about 4 liters is required, as the juice must be reduced by half during boiling. Boil all the vegetables and add salt and oil and cover the pot with a lid.
The recipe for Cătălin Scărlătescu’s cutlet. The secret ingredient of the famous chef: “If I patented the idea, today I would be a millionaire!”
2. While the vegetables are cooking, prepare the tomatoes, the main ingredient for the tomato sauce. They are blanched, peeled and mashed with a mixer or grated.
3. Check with a fork if all the vegetables are cooked and, if they are cooked, remove them from the sauce in which they were cooked in order to mash them with a blender until the consistency of a very fine puree is obtained. The vegetable puree is mixed with the juice and tomato cream is formed.
4. Add the tomato juice and let it boil until it boils a few more times.
The tomato cream recipe is ready. Season with salt and serve with croutons, cream and parsley. Also, for extra flavor, you can add grated Parmesan cheese or a few sprigs of fresh basil to the cream soup.