Quick Gorgonzola Tomato Soup with Zucchini Croutons

Summary

Ingredients

• 4 glasses tomato juice
• 1 can tomato (s), peeled, Italian
• 2 tomato (s)
• 2 shallot (s)
• 1 bunch basil or basil paste
• 1 teaspoon rosemary
• 1 chilli pepper (s), as required or from the mill
• 2 clove (s) garlic, pressed
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 pinches ground pepper
• Spice (s), according to your own needs and taste!
• 4 slices Gorgonzola
• 1 zucchini
• 3 teaspoons oil

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Instructions

1. Chop tomatoes without skin and seeds and mix with the onion, garlic and herbs. Heat 2 teaspoons of oil and steam the mixture briefly.
2. In the meantime, heat the tomato juice and the can of Italian tomatoes in a saucepan, add the herbs with the tomatoes and then puree with the stick. Season to taste with the spices!
3. Cut out the solid part of the zucchini with the melon cutter into balls or cut with a knife as sticks.
4. Sauté hot and briefly in the oil and add to the soup as croutons before serving.
5. Put the slice or the diced Gorgonzola on the plate!
6. The cheese has to melt!
7. Season to taste with fresh basil and herbs from Provence.
8. Good Appetite!