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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
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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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Created by Marley84
There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially, it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans. This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.
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