Moroccan Tomato Soup Recipe
So autumn has come into its own. The street is getting fresher day by day. Still, of course, not winter frosts, but absolutely winter, saturated, thick, hearty soups so far, it seems, I don’t really want. But I want something light, but, nevertheless, warming. That’s where ginger and hot pepper will come to our aid. Delicate consistency, slightly spicy, this soup will perfectly warm and surprise with unusual flavor combinations. To make this soup, it is better to use sweet pink tomatoes or other, but not necessarily meaty varieties. Honey and lime in the composition is a good prevention of colds.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Cut into small cubes hot pepper without seeds, shallots and peeled ginger.
  2. Stir and fry for 2-3 minutes.
  3. Transfer the roast to a small saucepan, pour 0.5 liters of water and simmer.
  4. Pour boiling water over the tomatoes for a couple of minutes, then pour cold water over them, 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, add salt to taste and mix thoroughly.
  6. Before serving, add a couple of slices of fried tomatoes and a drop of olive oil to each serving. Decorate with greenery. Very tasty soup! Enjoy your meal!
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