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Lidia

Lidia de la Vega

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Recipe

Tuscany Style Tomato Soup

25 mins
1h
Low
13
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Delicious soup prepared with fresh tomatoes, typical of the Italian region of Tuscany
Learn more about Lidia de la Vega

Ingredients

6 portions
  • 1 kilo tomtato, mature and firm
  • 500 grams cherry tomato
  • 3 cloves garlic
  • 6 branches basil
  • 50 milliliters extra virgin olive oil
  • 1/2 rustic breads
  • to taste coarse salt

Preparation

Cut the cherry tomatoes into halves and place them on a baking tray for 20-25 minutes at 180 degrees with several basil leaves and sprinkle generously with olive oil and salt.
Finely chop the garlic, leaves and stems of the basil. Place them with olive oil in a saucepan and fry for a few minutes stirring frequently.
Blend the tomatoes, brown them and add the mixture to the garlic and basil sauce, add 2 cups of water, cook for 15 minutes over medium heat.
Cut the bread into small pieces and put them in the saucepan, mix well, rectify the seasoning and leave for another 10 minutes, the tomato turns a deep red.
Add the cherry tomatoes, mix everything and serve.

PRESENTATION

Sierve with grated Parmesan cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Ale Uscanga
18/06/2018 20:05:53
Muy buena receta. Fácil y rica.

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