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Spicy-Hot Tomato Soup (Zuppa Piccante al Pomodoro)

Monday, 26 May 2008

Description

This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.

Ingredients

At a glance
Cuisine
Italian
Ingredient
Vegetable
Cooking Method
Poach
Heat Level
3
Chile
Serrano
Meal/Course
Side Dish
Serves
2 to 3
  • 8 tomatoes (plum tomatoes are best)

  • 2 cups vegetable broth

  • 9 ounces. bread

  • 3 tablespoons olive oil (extra virgin)

  • 1 bunch fresh basil, finely chopped

  • 1 clove garlic, finely chopped

  • 1 small chile pod, red, hot (Thai, Serrano, or Birdseye), seeds and stem removed, chopped (or more to taste)

  • Salt and pepper to taste

Methods/steps

Slit tomatoes on the top and submerge in boiling water for a minute. Remove from water, peel and remove seeds.
Combine the tomatoes with the vegetable broth in a blender and puree. Remove and heat in a pan until hot.
Place sliced bread in four soup plates or bowls.
In a bowl, combine the olive oil, basil, garlic, and chile and mix well. Pour heated tomato mixture over the bread and top with garlic-basil-oil mixture. Add salt and pepper to taste.

 

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