Tomato and vegetable puree soup
10 servings
60 minutes
Tomato-vegetable puree soup is a bright and aromatic dish of Turkish cuisine that combines fresh vegetables into a rich, silky cream. Historically, such soups were popular in regions where vegetables played a key role in nutrition. The delicate combination of potatoes, zucchini, and tomatoes creates a velvety texture, while spices—oregano, pepper, and garlic—add depth to the flavor. The uniqueness of this soup lies in its versatility: it is good both hot for warming on a cool day and chilled for refreshing in summer heat. Adding sour cream makes it even softer and richer. This dish is perfect for a light dinner but can also surprise with its richness of flavor and the sophistication of simple ingredients.
1
Chop the onion finely and fry in a pan until golden brown.
- Onion: 2 pieces
2
While the onion is frying, cut the zucchini; I slice it into rounds and then divide each round into four parts. Add the zucchini to the pan with the onion.
- Zucchini: 2 pieces
3
Pour boiling water over the tomatoes for three minutes, then dip them in cold water. Peel off the skin. Cut them. Add to the pan with onions and zucchini, let everything stew.
- Tomatoes: 6 pieces
4
Peel the potatoes, cut them like for soup. Pour into a pot, add water — no more water than needed to cover the potatoes. Place on the heat.
- Potato: 6 pieces
5
When the potatoes boil, add the contents of the pan and mix well. Cook until the potatoes are done.
- Potato: 6 pieces
- Zucchini: 2 pieces
- Tomatoes: 6 pieces
- Onion: 2 pieces
6
Blend the ready soup. Add salt and spices — don't be stingy with the spices; this soup is wonderful in a spicy version. My spice mix includes oregano, ground black pepper, ground red chili pepper, and dried garlic. Bring to a boil and simmer for a couple of minutes.
- Salt: to taste
- Spices: to taste
7
Ready. Yum! :) Soup is good both hot and cold, especially with sour cream.
