cold tomato cream

Tomato soup is a classic that never fails. It is prepared in a short time and is a soup that can be enjoyed all year round since it can be eaten both hot and cold. It is a soup that allows many extra ingredients both to flavor its flavor and to accompany it. Basil, mint or another aromatic will give it a very fresh flavor and we can serve it with slices of toasted bread, pieces of cheese or grated cheese. It is a perfect dish to serve as a main course, very healthy and low in calories since its majority component is water, rich in fiber and vitamins.

Ingredients: 6 people

• 1k ½ ripe tomatoes
• 1 tbsp of tomato concentrate
• 1 c.s dried tomato powder (optional)
• 1 onion
• 1 garlic
• 1 carrot
• 1c.c of cumin
• 1 cc of sugar
• Salt and pepper
• fresh basil
• 1 tbsp balsamic vinegar
• 300 ml of water
• Virgin olive oil

To accompany:

• Cubes of semi-cured cheese, croutons, basil leaves, etc.

Preparation:

1. Wash and cut the tomatoes into four pieces, cut the onion and garlic finely and the carrot into thin slices.
2. Put olive oil in the high resistant plus saucepan and when it is hot, add the onion along with the garlic and cumin. Let it simmer over medium heat until the onion is transparent and the cumin has given off all its aroma.
3. Add the carrot, tomatoes, tomato concentrate, dried tomato, sugar, salt, pepper and two or three basil leaves and sauté everything for about 10 minutes.
4. Add the vinegar and water and let it boil for about 15 minutes.
5. Blend the soup with the help of a food processor until very fine.
6. Let cool and store in the refrigerator.
7. Serve cold with some basil leaves and cubes of semi-cured cheese.

Photographs and recipe by Silvia .