Quick Gorgonzola Tomato Soup with Zucchini Croutons
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Chop tomatoes without skin and seeds and mix with the onion, garlic and herbs. Heat 2 teaspoons of oil and steam the mixture briefly.
- 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!
- Cut out the solid part of the zucchini with the melon cutter into balls or cut with a knife as sticks.
- Sauté hot and briefly in the oil and add to the soup as croutons before serving.
- Put the slice or the diced Gorgonzola on the plate!
- The cheese has to melt!
- Season to taste with fresh basil and herbs from Provence.
- Good Appetite!
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