Seafood tomato soup
Nearly any restaurant in Italy will have a seafood tomato soup on their menu. And there is a whole bunch of variations of this soup. Elena Rublyova, a cooking enthusiast and food photographer has shared her recipe for the dish. Tangy enough, with herbes de Provence and that light spiciness, this soup is easy to make and will serve perfectly for a family and friends lunch.
Mediterranean cuisine fans are going to love it!
Elena Rublyova, food photographer.
Ingredients (for 4 servings):
Seafood (seafood cocktail mix or any other type of your choice)
500 g tomatoes in own juice (better already peeled and diced)
1 medium carrot
2 garlic cloves
1 sweet pepper
5 chilly peppers or tobasco sauce
1/2 a lemon
100 ml cream 20% fat
2 tbsp. extra virgin olive oil
herbes de Provence mix
salt, ground black pepper, nutmeg
chilly pepper or tobacco sauce
Cook the seafood mix by boiling or frying. Cut the peppers into small pieces, dice the carrot, chop the onions into cubes, mince the garlic.
In a heavy pan heat 2 tablespoons of olive oil. Sear the vegetables for 5-10 minutes, stirring from time to time. Take off the heat and move the vegetables over into a cooking pot. Add tomatoes in own juice and chilly peppers or tobacco sauce to the vegetables and blend with a blender. Add salt and pepper to taste, add herbes de Provence and nutmeg.
Pour in 500 ml of broth or water and bring to a boil, then lower the heat to simmering, add 100 ml of 20% fat cream, seafood mix and lemon juice.
Your soup is ready. Serve with green herbs and ciabatta.