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!
1
In a thick-bottomed pot, heat vegetable oil, add a halved garlic clove, fry it on all sides, then remove.
- 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.
- Tomatoes: 1 kg
- Chili 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.
- Black 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.
- 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.
- Fried bread (grenki): 10 g
- Olive oil: 2 tablespoons
