Tomato cream soup
2 servings
15 minutes
Tomato cream soup is a refined dish of Italian cuisine that combines the rich flavor of ripe tomatoes with a delicate creamy texture. Its history begins in traditional Tuscan recipes where tomatoes have always been a key ingredient. The lightness and freshness of the taste are highlighted by the addition of avocado and lemon juice, while garlic adds a subtle spiciness. This soup is perfect for warm summer evenings when you crave something light yet nourishing. Serving it with basil leaves not only decorates the dish but also adds a subtle aroma that enhances its Mediterranean character. Sun-dried tomatoes deepen and enrich the flavor, reminiscent of traditional methods of preserving vegetables in sunny Italy. This soup can be served as a standalone dish or as an elegant start to a meal.
1
Soak the sun-dried tomatoes in room temperature water for an hour.
- Sun-dried tomatoes: 1 glass
- Water: 2 glasss
2
Remove the seeds from the fresh tomato, and the skin and pit from the avocado.
- Tomatoes: 1 piece
- Avocado: 0.5 piece
3
Chop the vegetables, adding salt and lemon juice, in a blender until smooth.
- Salt: to taste
- Lemon juice: to taste
4
Add water.
- Water: 2 glasss
5
Serve with fresh green basil leaves.
6
You can make sun-dried tomatoes yourself. It's better to use Georgian (meaty) tomato varieties. Cut them into slices about 1 cm thick and bake in the oven at 100-120°C for about 3 hours.
