Tomato soup with seafood

Tomato soup with seafood


Tomatoes 5 pieces
½ red onion pieces
Red bell pepper 1 piece
Basil leaves 8 pieces
1 clove garlic
Carrot pieces ¾
Olive oil extra virgin 2 tbsp
Tomatoes in own juice 1 kg
Modena Balsamic vinegar 2 tablespoons
Red Tabasco sauce to taste
Salt to taste
Walnut nutmeg powder to taste
The mixture of Italian spices to taste
Ground black pepper to taste
Chili ½ pieces
Mussels to taste
White wine 200ml
Prawns 1 kg
6 pieces of white bread
Grano Padano cheese 100g


1. Blanch the tomatoes, peel and cut into cubes. Red peppers remove seeds and membranes and cut into cubes, too. Carrots, garlic and onion peel and chop. In pan heat a tablespoon of olive oil and fry all the vegetables on it.
2. Roasted vegetables to shift into the blender bowl, add the pulp of canned tomatoes, basil leaves, a little Tabasco, balsamic vinegar, salt, ground nutmeg, Italian herbs, black pepper, a glass of white wine and half a chili pepper. Beat until smooth.
3. Get a fragrant vegetable puree to pour into a small saucepan and put on fire. Bring to a gentle boil and leave to boil for ten minutes.
4. On the remaining tablespoon of olive oil in a frying pan fry the shrimp and mussels (all unopened mussels remove from the pan and throw). Lightly season with salt and add a little Italian herbs for flavor.
5. Ready soup off the heat and pour into bowls, add to each piece of shrimp with mussels and sprinkle with coarsely grated cheese. In addition, you can sprinkle the soup small amount of balsamic vinegar.

Tomato soup with seafood. Recipe:

Posted in Soups
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