Tomato soup with shrimp love to cookvarious restaurants, so it is often found on the menu. But why go to a restaurant in order to taste this dish? This soup is easy to prepare and can be home for lunch or dinner.
Cooking time is 1 hour
Ingredients 6 servings
Tomatoes 5 pieces
Red onions ½ pieces
Red bell pepper 1 piece
Basil leaves 8 pieces
Garlic 1 clove
Carrot pieces ¾
extra virgin olive oil 2 tablespoons
Modena balsamic vinegar 2 tablespoons
Tomatoes in own juice 1 kg
Red Tabasco sauce to taste
Salt to taste
Ground nutmeg to taste
The mixture of Italian spices to taste
Ground black pepper to taste
Chili ½ pieces
Mussels to taste
White wine 200ml
King prawns 1 kg
Cheese grana padano, 100 g
How to prepare tomato soup with seafood
Blanch tomatoes, peel andcut into cubes. Red pepper remove seeds and membranes and cut into cubes, too. Carrots, garlic and onion peel and chop. In pan heat a tablespoon of olive oil and fry all the vegetables on it.
Roasted vegetables in the bowl of a blender to pass,add the pulp of canned tomatoes, basil leaves, a little Tabasco, balsamic vinegar, salt, ground nutmeg, Italian herbs, black pepper, white wine and half a chili pepper. Beat until smooth.
The resulting aromatic vegetable puree to pour into a saucepan and put on fire. Bring to a gentle boil and leave to boil for ten minutes.
On the remaining tablespoon of olive oilfry in a skillet shrimp and mussels (all unopened mussels remove from the pan and throw). Lightly season with salt and add a little bit of Italian herbs for flavor.
Ready soup off the heat and pour into bowls,add to each serving shrimp with mussels and sprinkle with coarsely grated cheese. Additionally the soup, you can sprinkle a small amount of balsamic vinegar.