Clear Tomato Essence
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s), fresh and / or canned
- 4 tomato (s), fresh as a filler
- 1 clove garlic
- 2 onions)
- 1 tablespoon olive oil
- 4 sprigs fresh herbs (basil, thyme, rosemary or tarragon)
- 500 ml vegetable stock
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Remove four fresh tomatoes from the stalk and cut crosswise at the other end. Then blanch for a few seconds in hot water until the skin loosens and soak in cold water for a short time so that it does not cook any further. Now peel and core the tomatoes and cut the pulp into cubes for the soup. Save the tomato remains (skin, seeds) for the soup.
- Peel and chop the onions. Toast in a large saucepan with the olive oil, the garlic clove and 2/3 of the herbs.
- Wash the tomatoes, remove the stalk, chop them roughly and add them together with the tomato remains for the garnish.
- Top up with the broth. Season with salt, sugar and pepper. Simmer gently for a good 20 minutes.
- Strain the soup (using a strainer) and then filter through a cloth or kitchen paper again.
- Serving:
- Place the tomato cubes on a deep plate, top up with the hot soup and garnish with the remaining fresh herbs. Good Appetite!
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