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Print Recipe
Moroccan Tomato Soup Recipe
Here is and autumn has entered in their rights. On the street freshens day by day. Still, of course, not winter frosts and absolutely winter, saturated, thick, hearty soups while, like, not really want. But I want something light, but, nevertheless, warming. That's where ginger and hot pepper will come to our aid. Delicate consistency, a little spicy and spicy, this soup will perfectly warm and surprise with unusual taste combinations. To prepare this soup is better to use sweet pink tomatoes, or the other, but not necessarily meaty varieties. Honey and lime in the composition-a good prevention of colds.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Small cubes to cut hot peppers without seeds, shallots and purified from the skin of the ginger.
    Small cubes to cut hot peppers without seeds, shallots and purified from the skin of the ginger.
  2. Stir and fry for 2-3 minutes.
    Stir and fry for 2-3 minutes.
  3. Transfer the roast to a small saucepan, pour in 0.5 liters of water and stew.
    Transfer the roast to a small saucepan, pour in 0.5 liters of water and stew.
  4. Tomatoes pour boiling water for a couple of minutes, then pour cold water, remove the skin from them and cut into small cubes.
    Tomatoes pour boiling water for a couple of minutes, then pour cold water, remove the skin from them and cut into small cubes.
  5. Mix stewed vegetables with tomatoes and cook for 15 minutes over medium heat. Add honey and lime juice, salt to taste and mix thoroughly.
    Mix stewed vegetables with tomatoes and cook for 15 minutes over medium heat. Add honey and lime juice, salt to taste and mix thoroughly.
  6. Before serving, add a couple of roasted tomato slices and a drop of olive oil to each serving. Garnish with herbs. Very tasty soup! Bon appetit!
    Before serving, add a couple of roasted tomato slices and a drop of olive oil to each serving. Garnish with herbs. Very tasty soup! Bon appetit!

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