Spicy Tomato Soup with Salami Skewer
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 3 tablespoon olive oil
- 1 teaspoon sugar, brown
- 1 teaspoon tomato paste
- 400 g tomato (s), (can)
- 400 ml vegetable stock
- 1 teaspoon spice mix, Pul Biber (Turkish)
- 1 tablespoon gin
- 12 cherry tomato (s)
- 8 basil leaves
- 4 slices salami, large (paprika)
- 0.5 ½ cup double cream
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Finely dice the shallots and sauté in 2 tablespoons of olive oil until translucent. Add sugar and tomato paste and fry. Deglaze with the vegetable stock and add the tomatoes. Season with salt, pepper and powdered beaver. Bring the soup to the boil and simmer over low heat for about 20 minutes.
- Puree the soup and season with the spices and gin. Strain the soup through a sieve so that the kernels come out. Pour the soup into small glasses and put a dollop of double cream on top.
- Preheat the oven to 160 degrees. Roll the cherry tomatoes in olive oil and season with salt and pepper. Roll the salami slices onto a cornet mold (they must be the right size to be wrapped around the mold about 1.5 times).
- Place the tins and tomatoes on a baking tray lined with baking paper and put in the oven. Remove the tomatoes when they are lightly cooked, the cornets as soon as the fat has come out of the salami and the bag shape stays on its own.
- Let the tomatoes cool down, degrease the cornets on paper towels. Skewer the salami bag with tomatoes and basil leaves and place over the soup.
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