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From the simple to the sophisticated: 5 original tomato soups from around the world
5 tomato soups from around the world
Preparation of tomato soup — a multicultural phenomenon. Recipes for nourishing soups with ripe tomatoes can be found in the kitchens of most European, Asian and Latin American countries, each time in a new version and with the addition of original local ingredients and herbs.
Ninety six million one hundred ninety seven thousand eight hundred eighty three
Tomato soup can be prepared on the basis of canned tomatoes, but, of course, more full and bright flavor will add a ripe fresh tomatoes. Almost all of the recipes you will need garlic, combine well with the taste of tomatoes, and slices of bread to thicken and satiety.
In the second review, share recipes 5 tomato soups from around the world — from the simple to the elaborate. Spice up your spring menu and turn a simple dinner into a gastronomic journey in a new country! Forty three million five hundred forty three thousand six hundred seventy eight
Indian tomato soup This soup differs from his fellows a more pronounced garlic flavor and sweet aftertaste. Goes well with fried cheese like paneer. Ingredients:
Prepare the tomatoes: put them for a minute in boiling water, then quickly place in a bowl with ice water, let them cool and remove with a knife peel. Preroute them in a blender. Finely chop the onion and garlic, bread, cut into cubes. Starch mix with 2 tablespoons of water. Heat a pan and fry without oil the bread cubes until Golden brown. Preheat in a pan the butter and fry it for 5-6 seconds Bay leaf. Add the garlic and hold it on low heat for another 10-12 seconds. Then stir in the onion and simmer vegetables until transparent. Pour from blender with tomato paste and a glass of water, season to taste and bring to a boil. Gently stir in into the soup diluted the starch and continue to cook the mixture for another 3-4 minutes on low heat. Then add sugar and cream and simmer another minute. Ladle into soup bowls, garnish with bread and enjoy! Seventy seven million one hundred fifty seven thousand four hundred seventy
Spanish cold tomato soup", Such»
In fact, this thick, hearty and fairly easy to prepare soup — a cousin of the more famous gazpacho hails from southern Spain, but with a slightly different taste and a different flow. Ingredients:
Put into a large bowl of halved tomatoes, crushed garlic, chopped onion and slices of baguette. Pour in the boiling water and allow to steep for one hour. Then drain vegetables and squeeze out the bread, saving 1 Cup of liquid. Put them in a blender, add the vinegar and olive oil. Preroute until a homogeneous, smooth mixture, season with spices to taste. Serve garnished with the chopped egg and swirled olive oil. Four million nine hundred seventy one thousand seven hundred eighty four
Mexican tomato soup
Another tomato soup with a characteristic geographic selection of ingredients. Corn tortillas, hot pepper, lime juice and avocado give this soup a fresh, bright sound. Ingredients:
Preheat the oven to 200 degrees. Brush with vegetable oil one side of corn tortillas, cut in half and fold the sides inside oil. Cut tortillas into strips with a width of 1 centimeter, season with salt and pepper to taste and place on a baking sheet in a single layer. Bake the strips for 10-15 minutes until Golden color, occasionally turning them to the other side. At the same time, cut the tomatoes in half and fry in a very hot pan without oil for 10 minutes or until all sides of the tomatoes not browned. Transfer to a blender. Fry in vegetable oil finely chopped onion for 3-5 minutes, then add chopped garlic and cook another 2 minutes. Transfer the vegetables to the tomatoes and preroute with the help of a blender. Received tomato paste, saute until thick, 5 minutes in a pan with a thick bottom, then pour in the broth and tomato juice. Add the Bay leaf and spices, bring to a boil and reduce heat. Simmer under lid on low heat for about 20 minutes. Remove Bay leaf, add to the soup chopped white part of green onions, lime juice and chopped cilantro, season with salt and pepper to taste. Serve garnished with grated cheese, tortilla strips and avocado slices. Forty three million four hundred ten thousand four hundred nine
French tomato soup The stars of this soup from Provence will become ripe tomatoes, garlic, and goat cheese, and of course, a mix of fragrant herbs. Ingredients:
Lightly grind and mix herbs in small bowl. Prepare the tomatoes: put them for a minute in boiling water, then quickly place in a bowl with ice water, let them cool and remove with a knife peel. Finely chop the onion and garlic. Heat the olive oil in a frying pan with a thick bottom and fry until Golden brown onion, seasoned with salt and pepper. Then add the herbs with the garlic and saute another 30 seconds for the disclosure of flavor. Stir in the tomato paste, pour in the vermouth and add the pulp of tomatoes — all mix well to avoid lumps. Cook for 2 minutes, then pour in the stock, bring to the boil, cover and simmer on low heat for another 20 minutes, stirring occasionally. Pour the soup in a blender and pass the mixture until a homogeneous consistency. Mash goat cheese into crumbs and sprinkle it in the soup before serving. Forty seven million eight hundred eighteen thousand six hundred sixty one
Italian tomato soup This rustic soup with tomatoes, garlic, Basil and Italian ciabatta officially is called Pappa al Pomodoro — the Italians all manage to make it fun and tasteful! Ingredients :
Prepare the tomatoes: put them for a minute in boiling water, then quickly place in a bowl with ice water, let them cool and remove with a knife peel. Finely chop the onion and garlic, heat the 2 tablespoons of olive oil in a frying pan with a thick bottom. Saute the onion in oil for 10-12 minutes until transparent, then add the garlic and hold it on the heat for another minute. Tomatoes cut into cubes and place in a pan with onions and garlic. Pour in the broth, add the Bay leaf and dried oregano. Bring to a boil, reduce heat and cook for about 20 minutes. In a separate skillet, heat 2 tablespoons of olive oil, put back the ciabatta cubes and fry until Golden brown. Place them in the pan with the soup and cook for another 5 minutes. Then remove from heat, cover and let steep for 10-15 minutes.
Fifty million five hundred seventy one thousand eight hundred twenty nine
Catch of the soup Bay leaf and using a blender preroute a half servings of soup in a homogeneous mixture, and the other half leave with pieces of bread. Then connect the two portions, garnish with grated Parmesan cheese with chopped Basil and serve! published by P. S. And remember, only by changing their consumption — together we change the world! ©
Source: //kitchenmag.ru/posts/pyat-originalnykh-tomatnykh-supov-so-vsego-mira
Preparation of tomato soup — a multicultural phenomenon. Recipes for nourishing soups with ripe tomatoes can be found in the kitchens of most European, Asian and Latin American countries, each time in a new version and with the addition of original local ingredients and herbs.
Ninety six million one hundred ninety seven thousand eight hundred eighty three
Tomato soup can be prepared on the basis of canned tomatoes, but, of course, more full and bright flavor will add a ripe fresh tomatoes. Almost all of the recipes you will need garlic, combine well with the taste of tomatoes, and slices of bread to thicken and satiety.
In the second review, share recipes 5 tomato soups from around the world — from the simple to the elaborate. Spice up your spring menu and turn a simple dinner into a gastronomic journey in a new country! Forty three million five hundred forty three thousand six hundred seventy eight
Indian tomato soup This soup differs from his fellows a more pronounced garlic flavor and sweet aftertaste. Goes well with fried cheese like paneer. Ingredients:
- Tomatoes-4 pieces
- Garlic 4 cloves
- Лук1 PCs.
- Bay leaf 1 PC.
- Corn starch 1 tbsp
- Water 2 tbsp + 1 Cup
- Butter 5 tbsp.
- Cream or thick сметана1 tbsp
- Brown sugar 0.5 St. l.
- Slices of bread 1-2 PCs
- Salt and pepper to taste
Prepare the tomatoes: put them for a minute in boiling water, then quickly place in a bowl with ice water, let them cool and remove with a knife peel. Preroute them in a blender. Finely chop the onion and garlic, bread, cut into cubes. Starch mix with 2 tablespoons of water. Heat a pan and fry without oil the bread cubes until Golden brown. Preheat in a pan the butter and fry it for 5-6 seconds Bay leaf. Add the garlic and hold it on low heat for another 10-12 seconds. Then stir in the onion and simmer vegetables until transparent. Pour from blender with tomato paste and a glass of water, season to taste and bring to a boil. Gently stir in into the soup diluted the starch and continue to cook the mixture for another 3-4 minutes on low heat. Then add sugar and cream and simmer another minute. Ladle into soup bowls, garnish with bread and enjoy! Seventy seven million one hundred fifty seven thousand four hundred seventy
Spanish cold tomato soup", Such»
In fact, this thick, hearty and fairly easy to prepare soup — a cousin of the more famous gazpacho hails from southern Spain, but with a slightly different taste and a different flow. Ingredients:
- Salt 3 tbsp.
- Plum tomatoes 8 PCs.
- 1 clove garlic
- Slices of bread 400 g
- Onion pieces 0,5
- Olive oil 1 Cup
- Wine vinegar 2 tbsp.
- Boiled eggs 3 PCs.
- Red pepper flakes to taste
Put into a large bowl of halved tomatoes, crushed garlic, chopped onion and slices of baguette. Pour in the boiling water and allow to steep for one hour. Then drain vegetables and squeeze out the bread, saving 1 Cup of liquid. Put them in a blender, add the vinegar and olive oil. Preroute until a homogeneous, smooth mixture, season with spices to taste. Serve garnished with the chopped egg and swirled olive oil. Four million nine hundred seventy one thousand seven hundred eighty four
Mexican tomato soup
Another tomato soup with a characteristic geographic selection of ingredients. Corn tortillas, hot pepper, lime juice and avocado give this soup a fresh, bright sound. Ingredients:
- Corn tortillas 6 PCs.
- Vegetable oil 2 tbsp
- Tomatoes 2 pieces
- Garlic 2 cloves
- Vegetable stock 1 litre
- Tomato juice 0,66 Cup
- Laurel Sheet1 PCs.
- Ground cumin 0.25 of a teaspoon
- Ground coriander-0,25 tsp.
- Hot pepper to 0.25 tsp
- The white part of green onion 4 stalk
- Lime juice 0.5 Cup
- Fresh cilantro 0.25 Cup
- Grated cheese 0.5 Cup
- Avocado 1 PC.
Preheat the oven to 200 degrees. Brush with vegetable oil one side of corn tortillas, cut in half and fold the sides inside oil. Cut tortillas into strips with a width of 1 centimeter, season with salt and pepper to taste and place on a baking sheet in a single layer. Bake the strips for 10-15 minutes until Golden color, occasionally turning them to the other side. At the same time, cut the tomatoes in half and fry in a very hot pan without oil for 10 minutes or until all sides of the tomatoes not browned. Transfer to a blender. Fry in vegetable oil finely chopped onion for 3-5 minutes, then add chopped garlic and cook another 2 minutes. Transfer the vegetables to the tomatoes and preroute with the help of a blender. Received tomato paste, saute until thick, 5 minutes in a pan with a thick bottom, then pour in the broth and tomato juice. Add the Bay leaf and spices, bring to a boil and reduce heat. Simmer under lid on low heat for about 20 minutes. Remove Bay leaf, add to the soup chopped white part of green onions, lime juice and chopped cilantro, season with salt and pepper to taste. Serve garnished with grated cheese, tortilla strips and avocado slices. Forty three million four hundred ten thousand four hundred nine
French tomato soup The stars of this soup from Provence will become ripe tomatoes, garlic, and goat cheese, and of course, a mix of fragrant herbs. Ingredients:
- Dried Basil 0.5 tsp.
- Fennel seeds 0.5 tsp.
- Dried oregano 0.5 tsp.
- Dried thyme 0.5 tsp.
- Olive oil to taste
- Luk 3 PCs.
- Salt and pepper to taste
- Garlic 3 cloves
- Tomato paste 0.25 Cup
- Dry vermouth 0.33 Cup
- Ripe томаты1 kg
- vegetable stock 1 litre
- Goat cheese to taste
Lightly grind and mix herbs in small bowl. Prepare the tomatoes: put them for a minute in boiling water, then quickly place in a bowl with ice water, let them cool and remove with a knife peel. Finely chop the onion and garlic. Heat the olive oil in a frying pan with a thick bottom and fry until Golden brown onion, seasoned with salt and pepper. Then add the herbs with the garlic and saute another 30 seconds for the disclosure of flavor. Stir in the tomato paste, pour in the vermouth and add the pulp of tomatoes — all mix well to avoid lumps. Cook for 2 minutes, then pour in the stock, bring to the boil, cover and simmer on low heat for another 20 minutes, stirring occasionally. Pour the soup in a blender and pass the mixture until a homogeneous consistency. Mash goat cheese into crumbs and sprinkle it in the soup before serving. Forty seven million eight hundred eighteen thousand six hundred sixty one
Italian tomato soup This rustic soup with tomatoes, garlic, Basil and Italian ciabatta officially is called Pappa al Pomodoro — the Italians all manage to make it fun and tasteful! Ingredients :
- Onion 2 PCs.
- Olive oil 2 tbsp + 2 tbsp
- Garlic 5 cloves
- Ripe tomatoes 1.5 kg
- Bay leaf 3 PCs
- Vegetable broth 2 cups
- Ciabatta, cut into cubes 1.5 cups
- Oregano 1 tsp.
- Salt 0.5 tsp.
- Basil, grated, to taste parmesano
Prepare the tomatoes: put them for a minute in boiling water, then quickly place in a bowl with ice water, let them cool and remove with a knife peel. Finely chop the onion and garlic, heat the 2 tablespoons of olive oil in a frying pan with a thick bottom. Saute the onion in oil for 10-12 minutes until transparent, then add the garlic and hold it on the heat for another minute. Tomatoes cut into cubes and place in a pan with onions and garlic. Pour in the broth, add the Bay leaf and dried oregano. Bring to a boil, reduce heat and cook for about 20 minutes. In a separate skillet, heat 2 tablespoons of olive oil, put back the ciabatta cubes and fry until Golden brown. Place them in the pan with the soup and cook for another 5 minutes. Then remove from heat, cover and let steep for 10-15 minutes.
Fifty million five hundred seventy one thousand eight hundred twenty nine
Catch of the soup Bay leaf and using a blender preroute a half servings of soup in a homogeneous mixture, and the other half leave with pieces of bread. Then connect the two portions, garnish with grated Parmesan cheese with chopped Basil and serve! published by P. S. And remember, only by changing their consumption — together we change the world! ©
Source: //kitchenmag.ru/posts/pyat-originalnykh-tomatnykh-supov-so-vsego-mira
