Paprika-tomato soup with turkey breast skewers
easy
30 mins
30 mins
Ingredients
- 1/2 bunch Basil
- 50 g smoked turkey breast cold cuts
- 20 g Peanut cream
- 1 (approx. 10 g) Shallot
- 1/2 Garlic clove
- 1/2 (approx. 100 g) medium sized pepper
- 1 tsp (5 g) Olive oil
- 1 tablespoon (16 g) Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 ml Vegetable broth (instant)
- 125 ml Tomato juice
- 3 (approx. 40 g) cherry tomatoes
- 3 Mozzarella cheese balls (approx. 12 g each)
- 1/2 tsp (3 g) Red wine vinegar
- 1 pinch Sugar
- 7-10 Tbsp Cling film
- 7-10 Tbsp Wood skewer
Directions
- 1
Wash the basil, dab dry and pluck the leaves from the stalks, except for some for garnishing. Place turkey breast slices overlapping on a cling film and spread with peanut cream. Cover with half of the basil leaves and roll up from the long side. Wrap the roll in cling film and place in the freezer for approx. 20 minutes. Meanwhile peel the shallot and garlic. Finely dice the shallot.
- 2
Finely chop the garlic. Halve the bell peppers, remove seeds, wash, dab dry and cut into large pieces. Heat the oil in a pot. Sauté shallot and garlic in it until transparent. Add paprika and tomato paste and fry. Season with salt and pepper. Deglaze with vegetable stock and tomato juice. Chop the remaining basil coarsely and add to the soup. Simmer for 5 minutes. In the meantime wash and halve the tomatoes. Slice the turkey roll and put it on a wooden skewer. Drain the mozzarella balls.
- 3
Chop the remaining basil coarsely and add to the soup. Simmer for 5 minutes. In the meantime wash and halve the tomatoes. Slice the turkey roll and put it on a wooden skewer. Drain the mozzarella balls. Puree the soup and season with vinegar and sugar. Add tomatoes and mozzarella to the soup and serve immediately. Garnish with basil
Nutrition Facts
390 kcal
14 g
25 g
25 g
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