Spicy-Hot Tomato Soup (Zuppa Piccante al Pomodoro)
Monday, 26 May 2008
This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.
At a glance
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
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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