Tomato Soup with Seafood

6 servings

60 minutes

Tomato soup is one of the most popular gastronomic genres in the world. When this issue was being prepared for printing, the website eda.ru, for example, had as many as 146 different recipes for tomato soups - spicy, sweet, sour, hot and cold. And this one is one of the best among the author's, included in the top ten winners of the home recipe competition "Svoya Eda".

Energy value per serving

• Calories: 405.1
• Proteins: 40.8g
• Fats: 13.9g
• Carbohydrates: 23.5g

Ingredients

• Tomatoes: 5 pc
• Red onion: 0.5 pc
• Red sweet pepper: 1 pc
• Basil leaves: 8 pc
• Garlic: 1 clove
• Carrot: 0.8 pc
• Extra virgin olive oil: 2 tbsp
• Modena Balsamic Vinegar: 2 tbsp
• Tomatoes in their own juice: 1 kg
• TABASCO® Original Red: to taste
• Salt: to taste
• Ground nutmeg: to taste
• Italian spice mix: to taste
• Ground black pepper: to taste
• Chili pepper: 0.5 pc
• Mussels: to taste
• White wine: 200 ml
• King Prawns: 1 kg
• White bread: 6 pc
• Grana Padano cheese: 100 g

Cooking steps

1. Blanch the tomatoes, peel them, and cut into cubes. Remove the seeds and membranes from the red pepper and also cut into cubes. Peel and chop the carrot, garlic, and onion. Heat a tablespoon of olive oil in a pan and sauté all the vegetables.

   Required ingredients:

   • Tomatoes: 5 piece
   • Red sweet pepper: 1 piece
   • Carrot: 0.8 piece
   • Garlic: 1 clove
   • Red onion: 0.5 piece
   • Extra virgin olive oil: 2 tablespoons

2. Transfer the roasted vegetables to a blender bowl, add the flesh of canned tomatoes, basil leaves, a bit of Tabasco, balsamic, salt, ground nutmeg, Italian herbs, ground black pepper, a glass of white wine, and half a chili pepper. Blend until smooth.

   Required ingredients:

   • Tomatoes in their own juice: 1 kg
   • Basil leaves: 8 pieces
   • TABASCO® Original Red:  to taste
   • Modena Balsamic Vinegar: 2 tablespoons
   • Salt:  to taste
   • Ground nutmeg:  to taste
   • Italian spice mix:  to taste
   • Ground black pepper:  to taste
   • White wine: 200 ml
   • Chili pepper: 0.5 piece

3. Pour the resulting aromatic vegetable puree into a small saucepan and place it on the heat. Bring to a gentle boil and let it cook for ten minutes.

   Required ingredients:

   • Tomatoes in their own juice: 1 kg

4. In the remaining tablespoon of olive oil, sauté the shrimp and mussels in a pan (remove and discard any unopened mussels). Lightly salt and add some Italian herbs for flavor.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Mussels:  to taste
   • King Prawns: 1 kg
   • Italian spice mix:  to taste

5. Remove the ready soup from the heat and pour it into plates, adding shrimp and mussels to each serving, and sprinkle with grated cheese. Additionally, the soup can be drizzled with a small amount of balsamic vinegar.

   Required ingredients:

   • Grana Padano cheese: 100 g
   • Modena Balsamic Vinegar: 2 tablespoons