Cold tomato soup is the perfect summer meal. First, ripe and juicy tomatoes ripen at this time. Secondly, it quenches thirst well. The soup turns out to be spicy, so be prepared to experience the spice before tasting the dish.
It is necessary
- - 1 kg of red tomatoes,
- - 2 medium onions,
- - 2 tbsp. olive oil,
- - ½ tsp ground coriander,
- - ¼ tsp ground cumin,
- - ¼ part of chili powder,
- - a pinch of sugar,
- - 0.5 liters of chicken broth.
Instructions
Step 1
Each tomato must be cut into 2-4 pieces, each with a stalk cut out.
Step 2
Next, put the tomatoes on a baking sheet, sprinkle with olive oil and sprinkle with sugar.
Step 3
The baking sheet is placed in the oven, preheated to 180 degrees, and baked until the edges of the tomatoes wrinkle, about 30-40 minutes.
Step 4
You need to remove the skin from the finished tomatoes.
Step 5
Next, you need to finely chop the onion. Heat 1 tablespoon in a saucepan. sunflower oil, add onion and fry, stirring occasionally, for about 5 minutes. Then add the spices and continue to fry, stirring occasionally, for about 2 more minutes.
Step 6
Add the tomatoes along with all the juices released from them to the pan and mix. Add chicken broth.
Step 7
Bring the future soup to a boil over high heat, then reduce the heat to medium and cook for about 10 minutes.
Step 8
With a blender, the soup must be brought to a homogeneous consistency. Let it brew to room temperature, then put in the refrigerator and cool to the end.
