Tomato soup with mint


Tomato soup with mint


We all know that February is not the season of tomatoes, although they are in the vegetable stalls throughout the year, but this soup is rich and is served very hot and I do not want to miss the opportunity to drink it in the coldest months. I buy the meatiest tomatoes I find in the market and let them ripen at room temperature (no refrigerator) in my kitchen, until they are at their point.

Healthy, nutritious, comforting, simple, economical, easy , delicious ... this tomato soup has it all. And if I have not convinced you with all those adjectives, you just might not like the tomato. I encourage you to try it and tell me about it ;-)



INGREDIENTS:
  • 1 Kg of ripe tomatoes
    • 1 Kg of ripe tomatoes li>
    • 2 onions
    • 2 cloves of garlic
    • 1 tablespoon of tomato concentrate (optional)
    • 3 tablespoons of olive oil
    • 3 tablespoons of olive oil
    • 3 tablespoons of olive oil
    • li>
    • 2 tablespoons of sugar
    • Salt
    • 250 ml of vegetable broth or water
    • A few thin slices of bread from the day before
    • Some fresh mint leaves


    Tomato soup with mint



    ELABORATION:

    We wash the tomatoes, remove the skin and seeds and chop them.

    We put olive oil in the saucepan and add the rolled garlic cloves, when they begin to take color, add the chopped onion. Add a pinch of salt and sauté about 5 minutes.

    Incorporate the tomato concentrate, continue sautéing and then add the chopped tomatoes, sugar and salt. Sauté a few more minutes and add the broth of vegetables or water.
    Cover the saucepan and let the soup cook, over low heat for 30 minutes.

    We crush and squeeze . Rectify salt.

    At the time of serving , we prick the mint leaves and sprinkle them over the soup, which we will serve with thin flakes or toast of bread fried in oil made of olives. We serve hot.


    Tomato soup with mint

    NOTES:

    It is also very rich if we add a few flakes of cheese and let it melt into the hot soup.

    If you want it not to lose its red color, do not use the blender, better crush with the masher.

    Tomato concentrate enhances color and flavor, but it is not essential. You can find it in Mercadona stores.

    Many recipes serve this soup with basil, but since the recipe has Andalusian origin, the traditional thing is to use mint, besides I like it more with the touch that this herb gives to it.



    Tomato soup with mint