Tomato soup with mozzarella skewers

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 2 Onions
  • 2 Garlic cloves
  • 1.2 kg ripe tomatoes
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper, sugar, sweet paprika
  • 7-10 Tbsp 1 1⁄2 tablespoon of tomato paste
  • 1 TABLESPOON Flour
  • 1 TABLESPOON Vegetable broth (instant)
  • 12 (approx. 225 g) yellow and red cherry tomatoes
  • 75 g Chorizo (Spanish pepper sausage)
  • 12 strong rosemary twigs or long wooden skewers
  • 12 Mini-Mozzarella balls
  • 7-10 Tbsp edible flowers to garnish

Directions

  1. 1

    Onions peel and roughly chop. Peel garlic and chop coarsely. Wash and coarsely dice the tomatoes.

  2. 2

    Heat the oil in a large pot. Brown the onions and garlic in it. Add the tomatoes and braise covered for about 10 minutes. Season with salt, pepper, 1 tsp. sugar and paprika. Stir in tomato paste.

  3. 3

    Dust with flour and sweat briefly. Deglaze with 1 l water, bring to the boil. Stir in stock and simmer covered for about 10 minutes.

  4. 4

    Meanwhile, wash the cherry tomatoes. Peel the skin from the sausage. Cut the chorizo into 12 slices of equal thickness. Wash the rosemary and dab dry. Pluck the needles from the bottom of the sausage until they are halfway through (use for other purposes).

  5. 5

    Stick 1 mozzarella ball, 1 red and yellow tomato and 1 slice of sausage on each branch or skewer (see tip).

  6. 6

    Finely puree the soup with a hand blender. Season to taste again. Arrange in bowls with two skewers each and arrange with edible flowers as desired.

Nutrition Facts

KCAL
210 kcal
CARBS
11 g
FATS
14 g
PROTEINS
9 g