Tomato soup with olivada

4 servings

60 minutes

Tomato soup with olivada is a refined dish from Yugoslav cuisine that combines the rich flavor of ripe tomatoes with a spicy olive paste. The olivada, made from olives, capers, garlic, and parsley, adds depth and a slight saltiness to the soup. This soup surprises with its balance of flavors: the light acidity of tomatoes, the heat of chili, and the tenderness of olive oil create a harmonious blend. Served with crispy croutons makes it particularly appetizing. The dish is perfect for a cozy home dinner or exquisite gastronomic evenings, revealing the richness of Mediterranean motifs. It warms you up, satisfies your hunger and awakens your appetite while leaving a pleasant aftertaste. Delicious, elegant, with character!

Energy value per serving

• Calories: 248.5
• Proteins: 3.8g
• Fats: 15.9g
• Carbohydrates: 18g

Ingredients

• Tomatoes: 1 kg
• Olive oil: 2 tbsp
• Salt: to taste
• Capers: 1 tbsp
• Garlic: 5 clove
• Ground black pepper: 1 tsp
• Parsley: 0.5 bunch
• Toast: 10 g
• Chili pepper flakes: 1 tsp
• Olives: 200 g

Cooking steps

1. In a thick-bottomed pot, heat vegetable oil, add a halved garlic clove, fry it on all sides, then remove.

   Required ingredients:

   • Garlic: 5 clove
   • Olive oil: 2 tablespoons

2. Add tomatoes and chili flakes. Mix everything and cook on low heat until the tomatoes start to boil at the edges of the pot.

   Required ingredients:

   • Tomatoes: 1 kg
   • Chili pepper flakes: 1 teaspoon

3. Meanwhile, prepare the olive paste. Remove the pits from the olives, place the flesh in a mortar, add capers and garlic, and crush everything into a smooth paste. Chop the parsley and add it to the mixture. Pour in olive oil and whisk with a fork. Season with black pepper to taste. You can also do the same in a blender on low speed, but be careful not to turn the mixture into puree.

   Required ingredients:

   • Olives: 200 g
   • Capers: 1 tablespoon
   • Garlic: 5 clove
   • Parsley: 0.5 bunch
   • Olive oil: 2 tablespoons
   • Ground black pepper: 1 teaspoon

4. Transfer the contents of the pot to a blender. Blend until smooth puree consistency. Return the puree to the pot, add 2 tablespoons of olive oil and salt to taste.

   Required ingredients:

   • Salt:  to taste
   • Olive oil: 2 tablespoons

5. Place the pot on medium heat and warm the mixture for another five minutes.

6. Pour the soup into bowls, add croutons, and place a spoonful of olive oil in each. Drizzle with olive oil.

   Required ingredients:

   • Toast: 10 g
   • Olive oil: 2 tablespoons