Inspired by the Italian Zuppa di pomodoro, this cream of tomato soup is delicate and elegant. We have served it as a first course for a dinner with friends and, well, it was a good choice, with mint and basil smoothly combined in a creamy tomato puree.
Serves 4, prep. time 50 minutes
Utensils: a stew pot, a sieve, a blender
- 6 big ripe tomatoes
- 2 tbsp tomato paste
- 1 large potato, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 tbsp olive oil
- 1 hot chili pepper, seeded and finely chopped
- 2 tbsp chopped basil
- 1 tbsp chopped mint leaves
- 1 tsp sugar
- salt & pepper
Peel the tomatoes and dice them.
Heat the oil in a stew pot. Add the onion, garlic and hot pepper and sauté for about 30 seconds.
Add the tomatoes and tomato paste. Stir often. Add potato cubes and approximately 1 liter of water.
Cook for 35-40 minutes until potatoes are well done.
Add mint, basil, sugar and salt&pepper to taste. Let it simmer for a couple of minutes and turn off the heat. Mix the soup in a blender to obtain a smooth cream. For a perfect look, strain it before serving.
Serve hot with croutons. Enjoy!