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".
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.
- 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.
- Tomatoes in their own juice: 1 kg
- Basil leaves: 8 pieces
- Tabasco original red pepper sauce: to taste
- Balsamic vinegar of Modena: 2 tablespoons
- Salt: to taste
- Ground nutmeg: to taste
- Italian seasoning: 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.
- 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.
- Extra virgin olive oil: 2 tablespoons
- Mussels: to taste
- King prawns: 1 kg
- Italian seasoning: 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.
- Grana Padano cheese: 100 g
- Balsamic vinegar of Modena: 2 tablespoons