Hot tomato sambuca soup with coffee-salt focaccia
very easy
40 mins
40 mins
Ingredients
- 1 heaped Tbsp coffee beans
- 3 Branches of rosemary
- 1 TABLESPOON coarse sea salt (e.g. fleur de sel)
- 1 (400 g) Roll of pizza dough (refrigerated shelf)
- 5-6 Tbsp good olive oil
- 1 Onion
- 1–2 Garlic cloves
- 1 red chilli pepper
- 1 TABLESPOON Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 1 TABLESPOON Vegetable broth
- 3-4 Stem(s) Parsley
- 7-10 Tbsp salt, pepper, sugar
- 3-4 Tbsp Sambuca (aniseed liqueur)
Directions
- 1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Crush coffee beans in a mortar. Wash the rosemary, dab dry and remove the needles. Mix the coffee beans, rosemary and coarse salt.
- 2
Unroll the pizza dough together with the baking paper on the baking tray. Spread the coffee mixture over it. Sprinkle with 3-4 tablespoons of oil. Bake in a hot oven for 8-10 minutes.
- 3
In the meantime peel and finely dice the onion and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Heat 2 tablespoons of oil in a large pot. Sauté onion, garlic and chilli in it.
- 4
Stir in the tomato paste, sweat briefly. Add the tomatoes, juice and 3⁄4 l water, bring to the boil and stir in the stock. Cover and simmer for about 10 minutes.
- 5
Remove the pizza dough from the oven and immediately cut into rectangles. Wash parsley, shake dry and cut into fine strips. Remove soup from the stove and puree finely with a hand blender. Season to taste with salt, pepper, sugar and sambuca.
- 6
Arrange the soup and sprinkle with parsley. Add the coffee-salt crackers.
Nutrition Facts
290 kcal
36 g
11 g
7 g
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