Summer, light, very tasty tomato soup with garlic and rice - a wonderful spring-summer dish. Fragrant spices give an incredible shade to our dish, and roasted garlic gives the soup a certain piquancy. Slightly sour tomato soup, somewhat similar to Spanish Gazpacho.

Ingredients:

  • tomatoes - 3 pieces;
  • onions - 0.5 pieces;
  • garlic - 1 head;
  • salt - to taste;
  • coriander - to taste;
  • olive oil - 2 tablespoons;
  • dried basil - 2/3 teaspoon;
  • rice - 150 grams;
  • oregano - 1 teaspoon;
  • water - 700 milliliters.

Very tasty tomato soup. step by step recipe

  1. Pour the washed rice with boiling water and put on the fire to boil. The water should cover the rice by one centimeter. Cook the rice until tender over moderate heat.
  2. Advice. Rice for making tomato and garlic soup is better to choose round-grained. Salt water for rice is not necessary.
  3. We wrap several tomatoes and a head of garlic (along with the husk) in foil. Tomatoes for soup need to be washed, but not peeled, in order to maintain the integrity of the vegetable: otherwise, all the juices will flow out. You don't have to wrap the vegetables, but it will be faster because the foil holds the temperature.
  4. Bake in a preheated oven at 220 degrees Celsius for about 40 minutes.
  5. We clean the onion from the husk, wash and cut into small cubes.
  6. Pour vegetable oil into a saucepan and heat well.
  7. Advice. For frying and deep-frying, it is better to use refined vegetable oil: it does not smoke, does not foam and does not have foreign odors. But for salads it is better to use unrefined oil, which has a pronounced smell.
  8. We send the onion to the oil and sauté for five minutes, stirring occasionally.
  9. Peel the roasted tomatoes for tomato soup. Garlic also easily moves away from the husk. You can just squeeze it out - and it will come out easily.
  10. Pour the fried onion with hot water. We send peeled tomatoes and garlic to the onion, without chopping them.
  11. We season our tomato soup with garlic with dried aromatic herbs: oregano, basil, coriander. Salt the soup to taste.
  12. The soup should boil for a few minutes, then grind it with a blender until smooth.
  13. Put a couple of tablespoons of boiled rice in a tureen or deep bowl and pour garlic-tomato broth from vegetables and spices.
  14. Sprinkle our wonderful tomato soup with fresh herbs: for example, chopped parsley, also here, basil and cilantro greens work well.
  15. In the hot summer season, you want to eat something light and cool. I suggest making tomato soup, which is served cold. For him, you need to blanch 4 ripe fleshy tomatoes: that is, remove the skin from them. How to do the blanching process correctly, look at our site "I love to cook." Cut the peeled tomatoes into pieces and interrupt in a blender.
  16. We also grind one and a half large sweet bell peppers, previously washed and peeled of seeds and stalks.
  17. Half an onion and two cloves of garlic are also chopped in a blender.
  18. Pour the tomato soup into a deep container - for example, a saucepan - and season with three tablespoons of extra virgin olive oil.
  19. We take two round, small breads: better from white flour. Cut off the top of the bread and take out the crumb. We crumble it and send it on a baking sheet to the oven so that the bread dries.
  20. We interrupt the crumbs white bread in a blender and send to the tomato liquid. The crumbs will make the soup thick, so be careful not to turn the soup into a mush.
  21. Season the tomato and garlic soup with salt, dried basil, black ground pepper. We mix everything, and before serving, pour the soup into plates of bread. You can eat directly with bread bowls.
  22. Can you make another one wonderful soup from tomatoes with cream. For it, you need to boil diced potatoes in salted water: the potatoes should be completely boiled. Take out the potatoes and mash them into a puree. In the oven, bake the same way as in the first recipe, tomatoes with garlic. You can also add one sweet bell pepper. When the tomatoes are baked, peel and also interrupt in a blender, along with peeled garlic.
  23. tomato and mashed potatoes mix and dilute with warm cream (200 milliliters), if the mixture is too thick, you can add a little decoction of potatoes.
  24. We season the soup vegetable oil, salt, pepper and add finely chopped basil: and bring everything to a boil again.
  25. Serve hot tomato soup with cream: this soup is more tender than the first one, because cream gives softness to the taste. And satiety - mashed potatoes.

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In almost any national cuisine have your own tomato soup made from fresh tomatoes, the recipes for this dish are quite diverse. You can make a classic Spanish gazpacho or make a more hearty tomato goulash soup with meat and vegetables. Tomato soup can be spicy, cooked with lots of spices, or tender, topped with cream.

To prepare tomato soup, it is recommended to choose fleshy tomatoes with sugary pulp. Before cooking, you need to remove the skin from them. To make this easier to do, you need to make a shallow cross-shaped incision in the upper part of each fruit, and dip the tomatoes in boiling water for literally minutes. Then you need to take out the tomatoes and put them in cold water. After this treatment, the skin is removed very easily.

In addition, it does not hurt to remove the seeds, this is done in the process of slicing tomatoes. If you plan to cook soup puree, then peeled tomatoes are grated or beaten in a blender, and then additionally passed through a sieve to remove the seeds.

Very refreshing in summer cold soup from fresh tomatoes. This dish is usually cooked on the water. But more hearty soup, which is served hot, you can pre-cook meat or poultry broth.

Tomatoes go well with the most different products, so you can safely add various vegetables, cereals, cheese to tomato soup. If desired, you can use meat products, boiled chicken, shrimp or boiled fish.

Interesting facts: the birthplace of tomatoes is South America. The Aztecs began to grow this vegetable crop as early as the 8th century AD. And in Europe, the fruits came only thanks to the expeditions of Columbus. And before that, the famous Spanish gazpacho and other dishes that modern people cannot imagine without tomatoes were prepared without adding tomatoes.

Classic fresh tomato puree soup

One of the popular options is this. Let's bring classic recipe this dish. It can be used as a base, adding other components at your discretion. For example, red can enrich the taste of soup. bell pepper. You can also add pumpkin, carrots, zucchini and other vegetables.

  • 4 large ripe tomatoes;
  • 1 onion;
  • 2 cloves of garlic;
  • 2 tablespoons of olive oil;
  • 1 piece of chili pepper;
  • greens to taste, basil is used in the classic recipe;
  • some salt and pepper.

We cover the baking sheet with foil or baking paper, preheat the oven to 180 degrees. We clean and wash vegetables. We cut the tomatoes into 4-8 parts, depending on the size, cut the onion into quarters, leave the garlic cloves whole. Finely chop the chili pepper.

Lubricate the lined baking sheet with oil, spread the vegetables, sprinkle lightly with salt. Drizzle with the remaining oil and bake in the oven for 25 minutes. Then we take out the baking sheet, transfer the vegetables to the pan along with the juice that has stood out, add a glass of boiling water and simmer over the lowest heat for another 20 minutes.

Turn the contents of the pan into a puree with a blender. Then grind through a sieve so that the mass becomes completely homogeneous. Pour back into the saucepan and heat without boiling. Serve garnished with greens.

Tomato soup with meat broth

Hearty thick tomato soup in beef broth with vegetables is the perfect choice for the cold season.

  • 500 gr. beef (pulp, boneless);
  • 3 potatoes;
  • 2 bell peppers;
  • 1 onion;
  • 2 cloves of garlic;
  • 4 tomatoes;
  • 1 bay leaf;
  • 1 tablespoon sweet paprika;
  • 3 tablespoons of vegetable oil;
  • salt and spices to taste.
  • 2 tomatoes;
  • 1 carrot;
  • 1 red onion;
  • 1 celery stalk;
  • 300 gr. shrimp;
  • a little green dill;
  • 1 teaspoon tomato paste;
  • 20 gr. butter;
  • salt, soy sauce

Read also: Chicken soup with egg - 9 recipes

Remove the skin from the tomatoes and cut into pieces. We cut the red onion, carrot, petiole celery into rather large pieces. We put all the vegetables in a saucepan, pour water so that the vegetables are barely covered with liquid. Bring to a boil, reduce heat and simmer at a low boil until soft. At the end of the stew, add salt, spices, tomato paste.

Cool the vegetables and grind them into a puree. Then we grind the mass through a sieve to make the soup homogeneous.

Melt in a frying pan butter add soy sauce. Fry the peeled shrimp in oil until golden brown. Pouring ready soup in bowls or bowls. Lay the fried shrimp on top and decorate with herbs.

Italian fresh tomato soup with basil

Traditional Italian tomato soup is made with basil and bread. The thickness of the soup can be adjusted to your liking, but usually the soup is made quite thick.

  • about 1 kg tomato;
  • 1 ciabatta roll (you can use regular white bread);
  • 3 cloves of garlic;
  • 1 bunch of basil;
  • 30 ml olive oil;
  • salt, spices to taste.

Ripe tomatoes are peeled, grated or chopped in a blender. Finely chop the basil, cut the garlic into slices.

We put a pan with a thick bottom on the fire, cut the butter into it. Throw chopped garlic into hot oil and fry for 1-2 minutes. Then, with a small slotted spoon, we take out the garlic cloves, they have already given their flavor to the oil and we no longer need them.

Put chopped tomatoes in garlic oil and simmer for fifteen minutes. Then pour in about half a liter of water, bring to a boil. Cut the ciabatta into medium pieces, put the bread in the soup and cook everything together, adding salt and pepper. You need to cook until the bread is soft and the soup becomes almost homogeneous. Let the soup brew for about a quarter of an hour, pour into plates, decorate with basil and serve.

Spicy tomato soup with potatoes

We offer spicy lovers to cook this delicious tomato soup, it is well absorbed and warms up the body. Tomato soup acquires a spicy taste due to adjika and spices. Soup is prepared with potatoes and rice, so it turns out to be hearty.

  • 1 kg of tomatoes;
  • 4 potatoes;
  • 2 tablespoons of rice;
  • 2-3 cloves of garlic;
  • 1-2 teaspoons spicy adjika(without tomatoes);
  • 1 onion;
  • 1 tablespoon dry paprika;
  • salt and hot red pepper;
  • 2 tablespoons of vegetable oil;
  • 1-1.5 liters of water.

Tomato puree soup is my husband's favorite soup. He can eat it as often as I cook it. Fortunately, now on sale in supermarkets there are fresh tomatoes in own juice in tins, which are great for making this soup all year round. But, of course, you will get the most delicious tomato puree soup from fresh ripe tomatoes, these are the tomatoes you should choose for soup.

Today I suggest you cook tomato puree soup in classic version. The presence of tomatoes, basil, olive oil and onions is a classic composition of the soup. You can add different spices, cream, cheese, but this is already a bonus to the classic version.

So, let's prepare all the products according to the list and start cooking the classic tomato puree soup.

To begin with, in the classic version of this soup, tomatoes are pre-baked in the oven and only then sent to the soup.

Wash the tomatoes, cut into halves or quarters. Lay the chopped tomatoes on a baking sheet. To avoid washing the baking sheet later, cover it with foil. Sprinkle the tomato slices with dried garlic and dried basil. We send the baking sheet to the oven preheated to 190 degrees, you can turn on the grill for 20 minutes.

While the tomatoes are cooking, prepare the rest of the soup ingredients. Finely chop the onion with a knife or chopper.

Heat up in a heavy bottomed pan olive oil, then add the butter and let the oil warm up, then fry the onion in the oil until soft for 10 minutes.

Take the baking sheet with the tomatoes out of the oven. You can remove the skin from the tomatoes, or you can leave it. Transfer the tomatoes to the bowl with the onions. Adding nutmeg, salt and ground black pepper.

Pour 200 ml of boiling water into the pan. Cook the soup over medium heat for 15 minutes until the tomatoes are almost completely softened.

Take the pot of soup off the heat. Blend the soup with a blender until smooth.

IMPORTANT: if your tomatoes are not sweet enough and the soup is sour, add some sugar to taste.

Classic tomato puree soup is ready! Pour the soup into serving bowls. Add pieces of fried bacon, cream, cheese or just croutons as desired.

Enjoy your meal!

Soup can be the king of the feast, especially if it's made from seasonal vegetables. The season of tomatoes gives us the opportunity to treat our loved ones with both cold and hot first courses. Delicious tomato soup can be cooked only by observing general rules cooking first courses.

For the preparation of tomato soup, only ripe fruits should be used, with no signs of rot, blackening or other damage. Other products must also be of good quality. Each type of tomato soup is more suitable for one or another variety. So, ripe, fleshy red fruits are more suitable for gazpacho.

Soup-puree requires careful homogenization of products, and sliced ​​soups require compliance with the uniformity and shape of the cut. The size and shape of the cut is not only aesthetics, but also the taste of your dish.

Salt and season at the end of cooking. This allows you to accurately select the taste of the dish and convey the tastes of all the ingredients.

When laying the products, you should follow the order indicated in the recipe, then each product will receive the necessary heat treatment. At the same time, the maximum amount of vitamin C is preserved in vegetables.

When cooking first courses, you need to carefully monitor the intensity of the boil. If the contents of the pan boil over, the taste will be lost.

It is better to sauté carrots before adding them to the broth. This technique will give the broth a beautiful orange color and increase the absorption of vitamin A from the root.

Give credit to the recipe and don't ignore the ingredients. There are no trifles in cooking.

The most delicious tomato soup recipes

In many countries of the world, tomato puree soup has taken pride of place in home and restaurant menus. It is prepared on a vegetable basis using beans, meat, seafood, fish, herbs and mushrooms. It is a versatile base for hot and cold gourmet soups. More often in the cuisines of the world there is a cold tomato soup.

Classic tomato puree soup

For cooking you will need:

  • 5 kg tomatoes of full ripeness;
  • 1 clove of garlic;
  • 1 tablespoon olive oil;
  • 20 g butter;
  • 100 ml of poultry broth or water;
  • 1 onion;
  • pepper, basil, 15 sugar, salt.

Tomatoes are baked in the oven at a temperature of 180 ° C for 15-20 minutes. First, they should be pricked with a fork in several places, and large ones should be cut into pieces. Remove the skin from the baked tomatoes.

Onion and garlic are browned in olive oil, butter is added. Peeled tomatoes are introduced into this mixture and stewed for 5-10 minutes, stirring occasionally. In the next step, add the liquid (water or broth) and bring the soup to a boil. Seasoned with salt, sugar, spices. Cool and puree with a blender.

Tomato soup with fish meatballs

Ingredients:

  • 1 kg of tomatoes;
  • 2 onions;
  • 1 clove of garlic;
  • 2 tablespoons of olive oil;
  • 250 g fillet of pike perch;
  • 1 tablespoon of sour cream;
  • 1 egg;
  • a little lemon juice, coriander or parsley.

In a saucepan in olive oil, fry the onion and garlic, add the diced, peeled tomatoes, simmer for 15-20 minutes. The resulting mass should be brought to a puree state with a blender or grind it, removing seeds and hard parts of vegetables through a sieve.

Separately, pass the pike perch fillet through a meat grinder. In received minced fish add lemon juice, salt, pepper, sour cream and beaten egg white. Form the meatballs and boil them until tender in boiling water.

Before serving, pour tomato puree into a plate, add meatballs and greens.

Soup "Gazpacho"

For 4-5 servings take:

  • excellent quality tomatoes - 1 kg;
  • cucumber - 1 piece;
  • Bulgarian pepper in assortment (red, green) - 2 pieces;
  • sweet onion - 0.5 heads;
  • garlic;
  • white bread - a slice;
  • wine vinegar - 30 g;
  • olive oil - 50 g;
  • salt, sugar;
  • a few drops of Tabasco sauce

Peel the skin off the washed tomatoes. To do this, make an incision in the area where the legs are attached and place them in boiling water for 2 minutes. Then place in ice water for a couple of minutes. The skin after these manipulations can be separated without difficulty.

Cut peppers and cucumbers into squares. Tomatoes should be cut into pieces and whitish and rough parts in the core should be removed. Garlic should be peeled and placed in a blender along with vegetables. Grind vegetables into puree.

Place a slice of white bread in mashed potatoes and let soften. Then blend everything together until smooth.

Salt, pepper, lemon juice, Tabasco sauce are used as seasoning. The soup is ground through a sieve, olive oil is added and placed in the refrigerator for three hours.

Served with garlic croutons, green pepper, chilled red onion.

In meat broth

You will need:

  • three large ripe tomatoes;
  • sweet pepper - 2 pieces;
  • one onion and one carrot;
  • pork on the bone - 400 g;
  • vegetable oil - 60 g;
  • large potatoes - 3 pieces;
  • chicken egg - 2 pieces;
  • rice - 3 tablespoons;
  • paprika, hot peppers, coriander, cilantro, salt, sugar to taste.

It is taken as a basis classic cream soup from tomatoes. After baking and chopping tomatoes, they are stewed with pre-fried onions and garlic. Celery root goes well with this soup. It can be fried in oil along with other vegetables. After 10 minutes of stewing, a pre-prepared broth is introduced.

To make meat broth, take chicken or beef bones, wash well, pour cold water over low heat and bring to a boil. Remove noise and cook for 60 minutes.

This soup is richer and more nutritious. It will serve as an ideal first course for lunch, as extractives from the broth will promote better digestion and appetite.

Step by step recipe for tomato soup with meat is as follows.

  1. Rinse the meat and place in a saucepan, cook a rich broth.
  2. After that, diced potato roots are placed in the broth.
  3. After 5-10 minutes add rice.
  4. Boil hard-boiled eggs.
  5. Onion and carrot cut into cubes and fry in oil.
  6. Peeled tomatoes, cut pepper into cubes and add to the pan with vegetables.
  7. Keep the contents of the pan on fire for 10 minutes, then add the tomato paste and put everything in the soup.
  8. We cook everything together for 10 minutes, after which we add spices, garlic and let the soup brew.
  9. Serve soup with half an egg and herbs.

Take as a basis ready-made puree from peppers, onions, tomatoes and garlic. Boil rice separately. Place rice in the finished puree and let it brew. Chop the greens and serve chilled.

With shrimps

This soup will appeal to many - light and easy to prepare, it has a rich spicy taste.

Need:

  • 400 g shrimp;
  • half a glass of water;
  • 100 g butter;
  • a handful of chopped green onions and celery;
  • 1 teaspoon chili;
  • 2 tablespoons of flour;
  • 2 cups grated tomatoes;
  • 150 ml cream;
  • 3 tablespoons of coconut milk;
  • salt, pepper, curry to taste.

Shrimp should be cleaned, the shells placed in warmed butter and fried until red, pour cold water and cook for 20 minutes.

In a saucepan with a thick bottom, fry finely chopped vegetables, add flour and hold for another 2-3 minutes. Add shrimp broth, tomato puree and cream. The soup is brought to a boil. Then add coconut milk, spices and peeled shrimp. After 2-3 minutes the soup is ready.

Turkish

Ingredients:

  • a clove of garlic;
  • bulb;
  • olive oil - 50 g;
  • light broth - 500 ml;
  • tomato juice - 250 ml;
  • tomatoes - 200 g;
  • parsley, hard cheese, spices.

Saute garlic in olive oil. After browning, the prong is removed from the oil and the onion is added to the pan. Pass to a beautiful golden hue. Add chopped tomatoes and simmer for 5-10 minutes. Enter the broth, tomato juice. Boil for 20-30 minutes.

Grind until smooth, add spices and boil. Turkish tomato soup is served with herbs and grated cheese.

With beans

Make a classic tomato soup. Boil beans or use canned beans for salads. It is better to take red or small brown. For 0.5 liters of tomato base, take 600-800 g of boiled beans. Drain the liquid from the beans, add to the soup and bring it to a boil over low heat.

Chop parsley and serve hot with crackers or croutons.

  1. Cold tomato soups will taste better if they are infused in the refrigerator for 2-3 hours.
  2. Classic okroshka, prepared on the basis of tomato juice surprise with fresh taste.
  3. Thyme, basil, parsley, mint go well with tomatoes.
  4. Almost any tomato soup can be supplemented with minced meat, rice, barley, cheese.
  5. Hot tomato soups with meat and paprika warm well in the winter season and relieve hunger for a long time.
  6. The tomato base can be frozen and used later for cooking hot dishes.
  7. Lemon juice added to cold soup will not only add sourness, but also help keep the dish attractive and rich in color.

Conclusion

Nutrition with the use of seasonal vegetables and fruits is a fashionable trend in nutrition. Thus, the body receives the maximum amount of vitamins and other useful substances vegetable origin. Considering that this is how our ancestors ate, it is worth listening to this trend.

Tomato soup for our kitchen is a somewhat unusual dish. However pleasant taste and the undeniable benefits of tomatoes have made it part of our daily menu.

Tomatoes are a real storehouse of vitamins. This is a dietary product that can cleanse your body of toxins, saturate it with microelements, and take care of the cardiovascular system.

The antioxidants contained in this vegetable will prolong not only the youthfulness of your skin, but also life. After all, tomatoes are the main component of the Mediterranean diet, whose adherents are distinguished by longevity.

Wonderful tomato soup with croutons at any time of the year can diversify your menu. In the heat of summer it can be eaten cold, like the Spanish gazpacho, in winter it can be thicker and richer, and should be served hot. Nothing compares to a hearty oxheart or raspberry fleshy tomato soup. By the way, brightly colored vegetables cheer up, give energy and increase tone. This has been proven by psychologists and confirmed by nutritionists. The fact is that tomatoes contain a strong antioxidant - lycopene. During a small heat treatment its concentration increases. This soup is perfect for those who want to reduce weight, and the point here is not only in low calorie content, but also in the effect of saturation. Therefore, do not miss the opportunity to cook tomato soup with crispy croutons - tasty and healthy!

Tomato soup - food preparation

The base of the soup is tomatoes. Be sure to ripe, red, ready to eat straight from the garden. The problem is that in our beds we can get such tomatoes only in season. Greenhouse products are not juicy enough, so it is better to replace them with canned ones. As a last resort - tomato juice or sauce diluted with water. The rest of the ingredients are the same as for any soup. Do not forget about greenery - at any time of the year it should be a necessary element. You can refuse bread or meat, but dill, parsley, cilantro or green onion should always be on our table. Moreover, it is so beautiful.

Tomato soup - best recipes

Recipe 1: Tomato Soup with Beans

Unreal delicious soup! Unusual, easy to prepare. Good fresh in season juicy tomatoes. In winter, instead of tomato paste or juice, you can use canned tomatoes passed through a blender.

Ingredients: vegetable oil (40 ml), onion (2 pcs., about 100 gr.), chili pepper, beans in their own juice (1 can, 500 grams), salt, beef broth, parsley, tomato puree or canned tomatoes.

Cooking method

Cut the onion and fry it in a pan, add tomato paste. Simmer for a few minutes over low heat and add beans. We spread the mixture in a boiling broth, cook over low heat for 20 minutes. Ready! Season with spices and herbs and serve.

Recipe 2: Tomato Puree Soup with Carrots and Canned Tomatoes

original carrot flavor spicy seasonings you can soften it if you wish, replace the cream with sour cream, and the broth with vegetable broth - the soup becomes vegetarian.

Ingredients: onion (2 pcs.), olive oil (2 tablespoons), carrots (0.5 kg), garlic (a couple of cloves), tomatoes in their own juice (1200 grams), herbs (cilantro), balsamic vinegar, sugar (1 spoon), Worcester sauce (1 tablespoon), salt, heavy cream(200 ml.), pepper.

Cooking method

On medium heat, sauté onions, carrots, garlic, peppers in oil. Add tomatoes, broth and balsamic vinegar, sugar and sauce. Salt and season with pepper. Cook on low heat for 30 minutes. Remove from heat and stir in cream. Blend the soup in a blender until pureed. Before serving, finely chop the greens and add to the soup. You can beautifully decorate the soup with a spoonful of cream in the center of the plate and cilantro leaves.

Recipe 3: Thick Tomato Soup - Puree

This soup differs from many others in that it can be served hot or cold.
This is a fairly hearty soup, a little thicker than the famous Gazpacho. Pay attention to it if you want to normalize your own weight. The soup has enough vitamins, but few calories. So, we choose only ripe delicious tomatoes, garlic, a sprig of basil.

Ingredients: tomatoes (600 gr.), Bulgarian pepper (2 pcs.), Cucumber (1 fresh), garlic, olive or other vegetable oil (2 tablespoons), meat broth(300 ml), half a lemon, herbs, croutons, pepper and salt.

Cooking method

Finely chop the tomatoes, peppers and garlic. Bake on a baking sheet, sprinkled with a little vegetable oil. Set aside some roasted vegetables. Peel the remaining vegetables and mash a little with a fork, stir with finely chopped basil, and pass through a blender. Pour into a saucepan for soup, boil for 5 minutes along with the broth. Put some soup and dressing on a plate. Sprinkle with parsley and dill.

Recipe 4: Cold Tomato Soup with Fish

For soup we use fish without bones, fried, fresh or smoked. For example, herring, or simple sprats.

Ingredients: tomato juice (1 liter), egg (1), fish (300 grams), sour cream (half a glass), cucumber (1-2 pcs), green onions, salt.

Cooking method

Finely chop the onion and rub with salt. We cut fresh cucumbers into cubes, grind so that juice appears. egg and fresh cucumber cut into cubes. We mix fish, tomato juice, onions, cucumbers and sour cream. If there is no tomato juice, you can dilute tomato puree or sauce with boiled water. We put a large amount of sour cream and a lot of greens in a plate.

Recipe 5: Italian Tomato Soup with Mushrooms

This soup is served in famous Italian restaurants. Everything here is thorough and at the same time simple - Parmesan cheese, special tomato paste and, of course, spices. Herbs and basil are what make our soup appetizing and delicious.

Ingredients: champignons (200 grams), Pomi tomato paste (Italy, 500 grams), onion (1 medium), Provencal herbs, basil, parmesan cheese (50 grams), frying oil (30 gr.).

Cooking method

Finely chop the onion and fry in oil. Finely chop the mushrooms and fry them in the same pan. Transfer the fried foods to a saucepan, add a little water and spices, tomato paste. Cook for 15 minutes. Ladle into bowls, finely grate Parmesan and sprinkle over soup.

This dish can be prepared according to many other recipes. For example, with meatballs from any meat or fish, with vegetables, various fillings (rice, pearl barley, vermicelli). And how beautiful the tomato soup looks, decorated with cherry tomatoes cut in half and slightly fried.

Remember only one thing: if you suffer from gallstone disease, diseases of the kidneys and the cardiovascular system, the use of canned, pickled and salted tomatoes should be limited.