Mediterranean tomato soup

Name: Mediterranean tomato soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Chicken filet; 250 g Carrots; 1.5 kg Tomatoes; 1/2 bunch Thyme; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 2 TABLESPOONS Tomato paste; 1 chili pepper; 100 g wafer-thinly sliced chorizo sausage (paprika noble salami); 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp fresh herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Chicken filet
250 g Carrots
1.5 kg Tomatoes
1/2 bunch Thyme
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
2 TABLESPOONS Tomato paste
1 chili pepper
100 g wafer-thinly sliced chorizo sausage (paprika noble salami)
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp fresh herbs

Directions

1
Wash the chicken filet. Peel the carrots. Cut one carrot into fine cubes, dice the rest roughly. Clean, wash, quarter and seed the tomatoes. Cut the flesh of 2 tomatoes into fine cubes.
2
Cut the remaining tomatoes roughly. Wash and chop the thyme. Peel garlic and press it through a garlic press. Heat 2 tablespoons of oil. Sauté garlic and diced carrots. Add coarsely chopped tomatoes.
3
Season with salt, pepper, thyme and laurel. Stir in tomato paste. Deglaze with 3/4 litre water, bring to the boil. Add chicken fillet, cook for about 20 minutes. In the meantime, carve chilli lengthwise, remove seeds, chop and add to the soup.
4
Scoop the chicken fillet and bay leaves out of the soup. Cut fillet into small pieces. Heat 2 tablespoons of oil. Sauté fine carrot cubes in it. Add chicken fillet, chorizo and diced tomatoes.
5
Puree the tomato soup with the cutting stick. Season to taste with salt, pepper and vinegar. Add steamed ingredients. Serve garnished with fresh herbs.