Hot tomato soup with sambuca and salt coffee crackers

Name: Hot tomato soup with sambuca and salt coffee crackers
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 8–10 g coffee beans; 3 Branches of rosemary; 1 TABLESPOON coarse sea salt; 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 5-6 Tbsp Olive oil; 1 Onion; 1–2 Garlic cloves; 1 red chilli pepper; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 750 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3-4 Stem(s) Parsley; 3-4 Tbsp Sambuca extra (liqueur, 40 %)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

8–10 g coffee beans
3 Branches of rosemary
1 TABLESPOON coarse sea salt
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
5-6 Tbsp Olive oil
1 Onion
1–2 Garlic cloves
1 red chilli pepper
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
750 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3-4 Stem(s) Parsley
3-4 Tbsp Sambuca extra (liqueur, 40 %)

Directions

1
Crush coffee beans in a mortar. Wash the rosemary, shake dry and pluck the needles from the twigs. Mix the coffee beans, coarse salt and rosemary. Unroll the pizza dough on a baking tray on the baking paper. Spread the coffee bean mixture evenly on top. Sprinkle with 3-4 tablespoons of olive oil
2
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-10 minutes. Remove from the oven and cut immediately into approx. 42 rectangles (approx. 4 x 6 cm)
3
In the meantime peel and finely dice the onion. Peel garlic and chop finely. Clean, wash and cut the chilli pepper into rings. Heat 2 tbsp. olive oil in a pot, fry onion and garlic. Add the chilli pepper. Add tomato puree, sweat briefly. Deglaze with tomatoes and stock. Season with salt, pepper and sugar
4
Bring to the boil and simmer covered for about 10 minutes. In the meantime wash parsley, shake dry and cut into fine strips. Remove the soup from the heat and puree it with a blender. Season again with salt, pepper, sugar and sambuca. Arrange the soup in bowls sprinkled with parsley. Add the crackers