Mediterranean Tomato Soup with Squid
2 servings
30 minutes
Mediterranean tomato soup with squid is a true embodiment of the culinary traditions of coastal regions, where fresh seafood combines with rich aromas of herbs and spices. Its roots trace back to the sunny cities of Italy and Spain, where tomatoes, olive oil, and seafood are the foundation of gastronomy. The rich and spicy flavor of tomatoes, enhanced by the acidity of wine and warmth of paprika, meets the tenderness of squid, creating harmony on the plate. The aroma of basil adds freshness and lightness to this dish. Served with crispy slices of ciabatta completes the picture – each piece is soaked in thick, fragrant soup. It’s an ideal dish for both a cozy dinner and a festive evening, offering a taste of the Mediterranean coast in every sip.
1
Prepare all the ingredients.
2
Clean and finely chop the red onion and garlic.
- Red onion: 0.5 head
- Garlic: 3 cloves
3
Fry them in olive oil with paprika and oregano until soft and lightly golden.
- Olive oil: 4 tablespoons
- Paprika: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
4
Pour in the wine and let it evaporate slightly.
- Dry white wine: 50 ml
5
After 30 seconds, add chopped tomatoes and 300 ml of water. Reduce the heat and cook the soup for 5 minutes.
- Canned tomatoes in pieces: 500 g
- Lemon: 0.3 piece
6
Add salt, pepper, lemon juice, sugar and remove the soup from heat.
- Sugar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
7
Dry the bread slices in a toaster or fry them in a dry pan until golden brown.
- Ciabatta: 2 pieces
8
Clean the squid from the chord and membranes.
9
Cut the squid into rings of 1.5 cm or small 'cubes'.
- Squid: 100 g
10
Heat olive oil in a pan and fry the squid, stirring, for 2-3 minutes.
- Olive oil: 4 tablespoons
11
Remove from heat, add chopped basil greens, and salt.
- Green basil: 2 sprigs
- Salt: to taste
12
Pour the tomato soup into bowls, top with squid and herbs. Serve with toasted bread.