Tomato gazpacho soup - step by step recipe. How is gazpacho soup traditionally served? Tomato soup: recipes

Tomato soup recipe- This great option For summer lunch. Be sure to take note of it if you like spicy, vegetable dishes.

Cold Tomato Soup Recipe

Zucchini, chili
- green pepper – 2 pieces
- ripe tomato– 1.1 kg
- tomato – 395 g
- spices
- a pair of garlic cloves
- red wine vinegar - large spoon
- cucumber – a couple of pieces
- olive oil - a couple of tablespoons

Preparation steps:

Wash the vegetables, peel them, cut off the stalks. Chop into cubes and place in a blender bowl. Beat thoroughly until the mixture becomes homogeneous. Season with spices, pour olive oil, stir. Pour in the tomato, cool the dish, pour into plates, throw in a few ice cubes, and sprinkle with fresh herbs.

Tomato puree soup

Red onion – ½ pc.
- cucumber
- tomatoes – 5 pcs.
- celery - a couple of pieces
- zucchini
- seasonings
- avocado
- acetic acid tartaric – 35 ml
- tomato – ½ ml
- shrimp – 8 pcs.
- Tabasco – 8 drops
- sugar – 2.1 tbsp.

How to cook:

Finely chop the peeled garlic. Chop into half rings, chop the cucumbers and cut into strips. Chop celery and tomatoes. Place half of the vegetables in a blender container, add a glass of tomato, pour in olive oil, a little wine vinegar. Add more granulated sugar, add a drop of Tabasco sauce, season, stir thoroughly. Place the bowl in the refrigerator. Peel the avocado, remove the pit, and chop the flesh into square pieces. Fry a few bread slices in butter. Add peeled shrimp. Pour the soup into bowls, sprinkle with freshly chopped greenberries. Serve with toasted bread.

Tomato soup- recipes with photos

Recipe with ham and egg

Ingredients:

Tomatoes – 0.6 kg
- olive oil – 25 ml
- testicle
- a couple of slices of ham
- two cloves of garlic
- a couple of slices white bread
- almonds – 30 g
- seasonings
- acetic acid tartaric – ½ tsp.

Cooking steps:

Wash the tomatoes, dry with a towel, cut into 2 parts, remove the seeds and seeds. Grind the seeds thoroughly through a sieve. Save the pure juice for later preparation. Discard the seeds immediately. Cover the tomatoes with random slices. Chop almonds and fry in a dry frying pan. Place the tomatoes in a blender bowl, add tomato juice, throw in the garlic, bread and almonds. Grind the products at the slowest speed, gradually pour in olive oil in a thin stream. Grind the soup several times through a fine sieve or colander, add to taste acetic acid and salt. Stir and put in the refrigerator for a couple of hours. Boil a hard-boiled egg, peel it, chop it finely, place it in bowls, and pour the soup.

Tomato gazpacho soup - recipe

You will need:

Medium garlic clove
- large tomatoes – 350 g
- large cucumber– 2 pcs.
- red bell pepper – 2 pcs.
- one onion
- wine vinegar – 0.1 ml
- table salt
- a pinch of black pepper
- rye bread – 30 g
- fresh parsley – 15 g

Cooking steps:

Peel the tomatoes: cut the top of each fruit, dip in boiling water for half a minute, remove, pour over cool water, carefully remove the peel. Chop the pulp into small cubes, discarding the seeds. Remove the core from the peppers and chop into medium pieces. Process cucumbers in the same way. Place the pre-prepared vegetables in a blender container, and add the peeled onion and garlic, chopped into cubes. Add salt to taste. Whisk the ingredients. In a separate bowl, combine wine vinegar with olive oil, pour the resulting mixture into other products. Stir well again. Pour the soup into another container and place it in the refrigerator. It takes 3-4 hours to infuse.

Classic tomato soup recipe

You will need:

Liter of meat broth
- tomato – 1 kg
- fresh cucumber

Cooking steps:

Wash the tomatoes, chop into quarters, place in a saucepan, pour in a little water, and grind through a sieve. Mix with vegetable puree, add broth, put rice cereal, cook until soft. Peel the cucumber, chop into thin slices, and place in a tureen. Season the soup with sour cream, stir, remove from heat. Serve chilled.

Recipe with cream cheese

Ingredients:

Pork ribs
- pasta – 50 g
- tomatoes – 0.6 kg
- large carrot
- processed cheese
- two liters of water
- salt
- onion
- greens
- butter
- black pepper

Pour a couple of liters of water into a pan, add the ribs, and simmer for about an hour. Blend the tomatoes in a blender and make juice. Chop the onion, grate the carrots, fry in a frying pan with slices of butter. Put vegetables in ready broth, season with spices. Chop the cheese into cubes, add to the soup, throw in the pasta, and cook until tender. At the end, throw in the chopped greens and let simmer for a couple of minutes.

Sweet peppers need to be washed well and dried a little. The peculiarity of this soup is that all vegetables are added to it fresh, but to give light soup smoky aroma, peppers can be baked in the oven. To do this, place the prepared pepper on a baking sheet and bake for 30 minutes at 200 degrees. IN classic recipe soup from tomato gazpacho Peppers need to be grilled. To prevent the pepper from bursting on the grill, you need to wrap it in a sheet of food foil.

While the peppers are baking, you need to prepare the tomatoes for the soup.

Ripe tomatoes need to be washed, made a not very deep cut on top and placed in boiling water. Leave the tomatoes for a few minutes and transfer to cold water so that the tomatoes can cool down and the skins can be removed.

Gazpacho tomato soup can be prepared from very ripe juicy vegetables, slightly crushed and cracked, but they should not be damaged. The sweeter the tomatoes, the tastier the finished dish will be.

Grind the peeled tomatoes in a blender or grind in a meat grinder; if the tomatoes are soft and it is difficult to remove the skin, they can be cut into two parts and carefully grated.

Cold soup made from tomatoes with the addition of garlic. Garlic should be grated or finely chopped with a knife.

Adds a fresh aroma to the soup fresh cucumber. If the cucumbers are homemade, with thin skin, you don’t have to remove it. Before adding cucumbers to the soup, they need to be washed and poured cold water and hold for a few minutes. Grate the prepared cucumbers or chop them very finely.

Cool the baked pepper, remove the skin and seeds and grind it in a blender or grate it to make a puree.

Spanish tomato soup is prepared with a piece of white bread.

Add a piece of crustless bread to the tomato and pepper puree and grind in a blender.

The soup needs to be mixed well, add salt and a little olive oil - it can be replaced with any other vegetable oil.

Place the finished soup in the refrigerator and leave for several hours.

Gazpacho can be served with fresh herbs. Gentle aromatic soup ready. You can prepare this soup with the addition of fresh hot pepper. Wash the pepper pod, cut off the tail, do not remove the seeds and cut into thin rings. Add hot pepper straight into the plate.

A basil leaf will give the soup a subtle Spanish aroma - chop it with a small amount of vegetable oil and add it to the soup.

Bon appetit!

For preparing gazpacho Spaniards use white wheat bread(homemade tastes best). I had delicious malt bread made from wheat and rye flour. The bread is delicious, so I made gazpacho with it. The bread must be stale, so it’s better to let the pieces of bread dry out a day or two before. It's delicious if you dry the bread in the oven.

When we were children, my mother often did this to us quickly and delicious dish: stale white bread, a few cloves of garlic, a couple of tablespoons of vegetable oil and a few tablespoons of water. Garlic was ground with salt in a makitra (a deep clay pot with a wide neck), broken bread, butter and water were added there. Everything was mixed and after 5 minutes the children were eating delicious “shulyki” (that’s what their mother called them).

I don’t think that the residents of the Ukrainian village knew about Spanish gazpacho, but this was precisely the original version of this dish, and this is how the preparation of modern cold Spanish soup begins.

Preparation:

Break the bread into small pieces, crush the garlic in a garlic press or grind with salt in a mortar. Mix bread, garlic, 3 tbsp. spoons of olive oil and 5 tbsp. spoons of water. Leave for 15 minutes.

Peel the cucumber (optional). Chop some cucumber and peppers small cubes for decorating gazpacho.

Cut the cucumber and pepper into small pieces.

Grind in a blender or pass through a meat grinder. You can also finely chop and crush in a mortar.

Grind the onion and soaked bread with garlic in a blender. If the onion is very bitter, you can first place it (chopped) in boiling water for 5 minutes, or mix the chopped onion with 1 tbsp. a spoonful of lemon juice, a pinch of salt and a pinch of sugar and leave for 20 minutes.

Grind the tomatoes in a blender, first removing the skin. If the tomatoes have thick skin, make small cuts on them and place them in boiling water for 5 minutes. The skin will come off easily.

Mix all ingredients, add salt and wine vinegar (in the absence of such, I use lemon juice). The amount of acid depends on the degree of acidity of the tomatoes and your taste. If it turns out very sour, you need to add sugar. I also add a slightly cut red pepper pod. The larger the pod and the longer it is in the soup, the spicier the dish will be.

You can add cumin. Place in the refrigerator to steep for at least 2 hours. If the soup turns out thick, you can dilute it with cold water or add a little crushed ice.

Serve the soup with parsley and basil, as well as white bread croutons.

Well, no one will forbid you to connect to this basic recipe use your imagination and add Tabasco sauce, sour cream, egg, white wine, celery to the gazpacho, soy sauce, ham...

Text: Alisa Praksina

According to nutritionists, you need to eat at least one bowl of soup a day. And in the summer, this rule is easiest to follow if you know the recipe for cold tomato soup.

Rules for preparing cold tomato soup

Essentially anyone hot soup tomato based can be refrigerated and eaten cold - especially when roasted summer time. Of the cold tomato soups, the most popular soup is cold gazpacho soup, which can also be prepared with the addition of cottage cheese. For tomato soup, you can use chilled tomato juice.

To clear fresh tomatoes To prepare cold tomato soup, cut them crosswise with a sharp knife, put them in boiling water for a few seconds, and then carefully remove the skin. Cold tomato soup can be prepared as follows: meat broth either with the addition of meat or in a vegetarian version.

Cold tomato soup - recipes

Cold tomato gazpacho soup.

Ingredients: 1 kg of tomatoes, 1 pod of green sweet pepper, 1 pod of red sweet pepper, 2 cloves of garlic, 6 tbsp. olive oil, 3 tbsp. red wine vinegar, half a cucumber, 1 onion, lemon juice, salt, pepper, sugar, 5 stale slices of white bread.

Preparation: Soak the bread slices in water for 10 minutes. Remove the skins from the tomatoes. Peel and cut the peppers into cubes, chop the tomatoes - except for one, chop the garlic, mix with squeezed bread, tomatoes and peppers (setting aside 1 teaspoon). Beat the soup with a blender. Add 4 tbsp. olive oil, vinegar, salt, pepper. Cover with a lid and place in the refrigerator to cool for 6 hours. Take out the soup, add salt, pepper, sugar, lemon juice. When serving, sprinkle the soup with breadcrumbs and chopped vegetables - cucumber, tomato, pepper and onions.

Cold tomato soup gazpacho in Slavic style.

Ingredients: 200ml tomato juice, 100g cottage cheese, 1 boiled egg, 1 tsp. tomato paste, dill, parsley, salt, sugar, pepper, garlic, 1 tbsp. vegetable oil, lemon juice.

Preparation: Rub tomato juice with cottage cheese, add salt, pepper, lemon juice, sugar, chopped herbs. Then add vegetable oil, boiled and chopped egg. Serve chilled, garnished with herbs.

Cold tomato soup with beef.

Ingredients: 5 tomatoes, 1 glass of water, 1 tbsp. olive oil, salt, pepper, basil, 2 cucumbers, 100g boiled meat or ham, greens, 1 egg, 1 tbsp. tomato paste.

Preparation: chop the tomatoes, add a glass of water, bring to a boil, cook until tender, add tomato paste, olive oil, dry basil, salt. Beat the soup with a blender, add pepper, cool the soup. Add diced meat and cucumber to cold soup. When serving, garnish the soup with half boiled egg, chopped herbs.

Cold tomato soups can be seasoned with cold sour cream and kefir. To cool the soup faster, serve it with ice cubes. In addition, tomato soup is ideal for almost all versions of the tomato diet, which has become unexpectedly popular recently.

Tomato soup has gained immense popularity thanks to the specific sour-sweet taste of tomatoes, which goes well with many foods, and this significantly expands the scope of culinary imagination.

Variety is given by the ability to combine it with various spices, served with cream, sour cream.

Tomato soups are not only tasty, but also very healthy. Lycopene, which they contain in large quantities, is one of the most powerful natural antioxidants.

Tomato soup in one variation or another is presented in many national cuisines. It is also used as a basis for other spicy soups, for preparing various sauces.

Unlike other spicy soups, there are recipes for both hot and cold tomato soups. In the USA and England, a canned version of tomato soup is very popular.

We offer several recipes for the most popular tomato soups.

How to cook tomato soup - 15 varieties

Gazpacho is a classic cold tomato soup invented by the Spanish. It cooks very quickly.

Ingredients:

• Fresh tomatoes - 2 kilograms
• Onion - 50 grams
• Cucumbers - 250-350 grams
• Garlic - 50 grams
• Sweet pepper - 250-350 grams
• Dark wine vinegar 20-40 milliliters
• Olive oil 100-150 milliliters
• Bread for croutons
• Pepper, salt - to taste.

Preparation:

Chop vegetables and place in blender bowl.

Add vinegar, olive oil, salt. Grind thoroughly and refrigerate.

This stage is important not so that the soup cools down - it just takes some time for the pungency of the garlic to be evenly distributed throughout the entire volume of the soup.

This soup has spicy taste and is prepared simply and quickly.

Ingredients:

• Small onion - 1 piece;
• Garlic - 2 cloves;
• Vegetable oil - 4 tablespoons;
• Small zucchini - 1 piece;
• Sweet pepper - 1 piece;
• Medium carrots - 1 piece;
• Green beans - 200 grams;
• Tomatoes - 3 pieces;
• Tomato paste - 1 tablespoon;
• Rosemary - 1 sprig;
• Hot water or broth - 2 liters;
• Pitted olives - 6 pieces;
• Salt, pepper, spices - to taste.

Preparation:

Heat oil in a thick-bottomed saucepan, finely chop the onion and garlic and fry.

Sliced green beans, carrots, peppers, zucchini, put in a saucepan, cook over low heat until soft. Blanch the tomatoes - remove the skin from them.

To make it easier to peel the tomatoes, before blanching, make a cross-shaped cut on the top of the fruit.

Cut the tomatoes into cubes and put them in a saucepan. Add a sprig of rosemary and tomato paste and pour hot water or broth.

After boiling, cook for 15 minutes. B ready soup add olives cut into slices, spices, and salt to taste.

Easy to prepare, but delicious soup. When serving, garnish with roasted pumpkin seeds.

Ingredients:

• Onion - one and a half heads
• Large tomatoes - 3 pieces
• Garlic - 5 cloves
• Chicken broth - 200 milliliters
• Cream -60% fat - 150 grams
• Vegetable oil for frying
• Tomato paste - 1 ½ tablespoons
• Lemon juice - 1 teaspoon
• Dried basil - 1 teaspoon.

Preparation:

Chop the onion and garlic and sauté. Chop the tomatoes and put them in a blender. Then add sautéed onions, garlic, lemon juice, broth, tomato paste, and all other ingredients.

Blend until pureed. Then pour into a saucepan and cook over medium heat for 7-10 minutes.

This soup is not only very original in presentation, but also tastes great and is quite filling.

Ingredients:

• Olive oil - 1 tablespoon
• Garlic - 5 cloves
• Red onion - 75 grams
• Shabby canned tomatoes - 1 liter jar
• Beef broth- 1 glass
• Bouillon cube - 1
• Sugar - 1 teaspoon
• Finely chopped basil leaves - 2 tablespoons
• Mozzarella - 60 grams
• Gouda cheese - 200 grams
• Grated Parmesan - 1 tablespoon
• Ground black pepper, salt - to taste
• Bread for making bowls - depending on the number of people.

Preparation:

Cut the crust off the tops of the bread loaves and scoop out the flesh with a spoon to make a bowl.

In a medium-sized saucepan with a thick bottom, heat the oil and fry the garlic and onion until golden brown.

Pour in the broth, then add the tomatoes, cubes, pepper, sugar, and bring to a boil. Continue cooking for about 3 minutes. Add salt to taste.

Add basil and mozzarella, cook, stirring constantly for a couple of minutes.

Pour the finished soup into bread bowls, add a piece of cheese, sprinkle with Parmesan cheese and place in a preheated oven.

Let stand until cheese melts. Garnish with basil and serve.

The soup is easy and quick to prepare. Thanks to the presence of mozzarella, the taste of which goes well with the taste of tomatoes, it is very nutritious.

Ingredients:

• Tomato paste -= 3 tablespoons
• Mozzarella - 1 small head
• Tomatoes - 6 pieces
• Onion - 1 small onion
• Garlic - 1 small head
• Cream - 100 milliliters
• Toast bread - 2 slices
• Greens - 1 bunch of parsley.

Preparation:

Cut the onion into 4 parts. Peel the garlic. Blanch the tomatoes crosswise at the top of the fruit for 2-3 minutes. Clean the skin.

Pour 2 cups of water into a saucepan and place on medium heat. Add onion and garlic.

Slice tomatoes in large pieces and put them in a saucepan. Cook for 15 minutes. Then add tomato paste.

Mix well and continue cooking for ten minutes.

Cut the bread into small squares and fry in vegetable oil.

Cut the mozzarella into small cubes.

Grind the cooked soup in a blender adding cream and 2 cloves of garlic. Beat everything well and add mozzarella. Mix thoroughly. The soup is ready.

Garnished with herbs and croutons, you can serve.

This is an original Italian cold tomato soup, served with toasted bread and fried croutons. Cooking does not take much time.

Ingredients:

• Sliced canned tomatoes- 400 milliliters
• Chopped green pepper - 1 piece
• Cucumber - 1 piece
• Red onion - 1 small onion
• Garlic - 1 clove
• Red wine vinegar - 1 tablespoon
• Olive oil - 1 tablespoon
• Tomato juice - 200 milliliters
• Olives - 6 olives
• Salted capers - 1 tablespoon
• Basil leaves - 2 tablespoons
• To serve - toasted croutons.

Preparation:

Place all ingredients in a blender, excluding olives, basil and capers, and blend until creamy. The soup is ready.

If desired, can be diluted with cold water. When serving, garnish with basil, chopped capers and olives, slices of toasted bread or toasted croutons.

The bright taste of the soup is given not only classic ingredients tomato soup, but also baked meatballs.

Ingredients:

• Canned tomatoes in their own juice - 1.5 liters
• Chicken or vegetable broth- 1 liter
• Onions- 1 piece
• Medium carrots - 1 piece
• Garlic - 1 head
• Olive oil - 2 tablespoons
• Fresh tomatoes - 4 pieces
• Stem celery- 150 grams
• Fresh basil - 1 bunch
• Minced beef for meatballs
• Cherry tomatoes - 1 sprig
• Pepper, sugar, salt - to taste.

Preparation:

Chop the vegetables. Pour olive oil into a pan and heat it up.

Olive oil should not be allowed to overheat - this will radically change its taste for the worse.

Place chopped carrots and onions in a pan and fry until the onions are translucent.

Chop the garlic and add to the fried vegetables.

Prepared beef meatballs and pour a sprig of cherry tomatoes with olive oil and place in an oven preheated to 250˚C, bake until the meatballs are browned.

Add canned tomatoes to the pan and stir. Pour in chicken broth and turn up the heat.

Cut peeled fresh tomatoes into pieces and add to the soup. Boil over medium heat for 25 minutes.

Then add basil to the soup and puree it. Add sugar and salt to taste.

Place a couple of meatballs, a sprig of baked cherry tomatoes on a plate and pour over the soup.

Delicious soup instant cooking. It will only take 15 minutes.

Ingredients:

• Ripe tomatoes - 2 pieces
• Small onion
• Vegetable or chicken broth- ½ cup
• Tomato paste - 2 tablespoons
• Adyghe cheese or mild feta cheese - 100 grams
• Vegetable oil- 1 teaspoon
• Canned olives - 6 pieces
• Basil, pepper, salt - to taste.

Preparation:

Fry the chopped onion until translucent in heated oil in a thick-bottomed pan.

Cut the tomatoes into cubes and add to the pan, keep over medium heat until the juice separates (about 2 minutes).

Pour in the broth, bring to a boil, cook until the tomatoes are soft (8-10 minutes).

Heat the other half of the oil in a frying pan and fry the diced cheese until browned. Add salt and mix.

Add pepper, salt, tomato paste to the finished soup, then puree using a blender. Stir into chopped olives.

Place the fried cheese on a plate, pour in the soup and sprinkle with basil.

The soup is both tasty and healthy, it contains enough large number squirrel.

Ingredients:

• Tomato juice - 200 milliliters
• Onions - 1 piece
• Lemon - 1 piece
• bell pepper- 1 piece
• 1 tomato
• Olive oil for frying
• Egg - 1 piece
• Seafood - 200 grams
• Basil - 10 grams
• Spicy herbs, saffron.
• Water - 1 liter
• Pepper, salt - to taste.

Preparation:

Peel tomatoes and seeds, remove seeds from peppers. Cut vegetables into cubes and fry. Add chopped tomatoes, chopped garlic.

Place seafood in boiling water. Once ready, add tomato juice. Add saffron and aromatic herbs.

Add fried vegetables and chopped basil leaves. When the soup boils, add the egg white.

The soup is ready.

Traditional dish Bulgarian cuisine. Adds richness to the soup flour products. At the same time he has minimum calorie content and is great for vegetarian diets.

Ingredients:

• Tomatoes - 350 grams
• Tomato juice - 100 milliliters
• Vegetable oil, preferably olive - 40 grams
• Wheat flour- 20 grams
• Onions - 75 grams
• Vermicelli made from flour durum varieties- 70 grams
• Warm water - 600 milliliters
• Sugar, pepper, salt - to taste.

Preparation:

Blanched tomatoes are peeled and rubbed through a colander. Finely chop the onion and sauté together with flour in vegetable oil until transparent.

Pour flour with onions warm water, add tomato juice, pureed tomatoes, vermicelli. Cook until vermicelli is ready.

A delicious soup that, thanks to the presence of legumes, can serve as an excellent source of protein for those who are vegetarians.

Ingredients:

• Onion - 1 piece
• Tomatoes - 5 pieces
• Carrots - 1 piece
• Canned beans - 1 0.5 liter jar
• Garlic - 3 cloves
• Butter - 1 1/2 tablespoons
• Vegetable oil
• Salt, aromatic herbs - to taste.

Preparation:

Pour vegetable oil into the multicooker bowl, select the “Frying” mode with a temperature of 160˚C and fry the finely chopped onion and grated coarse grater carrots, chopped garlic.

Turn off the “Frying” mode and place the prepared tomatoes in the bowl, butter, canned beans, spices.

If the soup seems thick, add warm water. Close the lid, turn on the “Soup” mode, time - 40 minutes.

The sweet and sour flavor of the soup goes well with the taste of cheese.

Ingredients:

• Tomatoes - 3 pieces
• Flour - 3 level tablespoons
• Tomato paste - 1 tablespoon
• Vegetable oil - 30 milliliters
• Cheese - to taste
• Crackers - to taste

The amount of water or tomato juice is selected depending on the desired thickness of the soup.

Preparation:

Peel the tomatoes, cut them, grind them in a blender.

Over low heat, fry the flour for 3 minutes, add the tomato paste and continue frying for another 1 minute.

Then add blended tomatoes.

Add water or tomato juice and bring to a boil, stirring. After boiling, reduce heat and cook for 5 minutes. Salt and pepper.

The soup is ready. When serving, sprinkle with grated cheese and croutons.

Taco soup is very spicy and very tasty.

Ingredients:

• Ground beef - 0.5 kilograms
• Onion - 1 piece
• Ramirez pepper - 1 piece
• Hot hot pepper - 1 piece
• Green pepper - 1 piece
• Tomato juice with pulp - 1 liter
• Tomato paste - 3 tablespoons
• Water - 125 milliliters
• Tomatoes
• Canned beans - 1 can ½ liter
• Canned corn - half a ½ liter can
• Olive oil
• Aromatic spice mixture - red pepper (½ tsp), cumin (1 tsp), oregano (½ tsp), garlic (½ tsp), salt, black pepper to taste).
• Basil
• Grated cheese of non-hard varieties - to taste

Preparation:

Chop the onion and fry together with the minced meat in a saucepan. Add canned beans and corn, tomato paste and grated tomatoes, and spices to the saucepan.

Mix everything thoroughly and pour tomato juice and water. Bring to a boil and turn off.

Serve the finished soup with chips and cheese.

It is quite thick and therefore hearty soup. It combines perfectly sweetish taste tomatoes and the lightness of chicken broth.

Ingredients:

• Large ripe tomatoes - 3-4 pieces
• Chicken fillet - 1 piece
• Young zucchini - 1 piece
• Onion - 1 piece
• Carrots - 1 piece
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Greens - dill 1 bunch
• Ground black pepper, sugar, salt to taste.

Preparation:

Peel the blanched tomatoes, cut in half, and remove the seeds. Blend until puree.

Finely chop the garlic and onion. Cut carrots and zucchini into small cubes.

Fry the prepared vegetables in a saucepan with olive oil.

Fillet cut in small pieces. Add to the saucepan and fry until white. You can add aromatic herbs to taste.

Pour ¼ cup of water into the saucepan and simmer over low heat for 25 minutes. Then add blended tomatoes and sugar. Cook until it boils.

Let the finished soup brew for a while.

This dish of Moroccan cuisine does not contain animal components, but nevertheless, thanks to legumes, it can serve as a source of protein for those who prefer a vegetarian diet.

Ingredients:

• Vegetable oil - 2 tablespoons
• Onion - 1 piece
• Tomatoes - 1 kilogram
• Cherry tomatoes - 1 handful
• Boiled chickpeas - 250 grams

The chickpeas are pre-soaked for 6 hours.

• Parsley - 1 bunch
• Flour - 1 tablespoon
• Starch - 1 teaspoon
• Cilantro - 1 bunch
• Mint - 20 leaves
• Paprika - 1 teaspoon
• Cucurma - 1 teaspoon
• Ground ginger - 1 teaspoon
• Harissa - ½ teaspoon

Instead of harissa, you can use tomato paste with ¼ teaspoon of red pepper.

• Saffron - a pinch
• Water - 1 liter
• Black pepper, salt - to taste.

Preparation:

Fry the chopped onion in a saucepan until softened and add chickpeas, chopped tomatoes, cilantro, mint, parsley, kukrma, paprika, ginger, harissa, saffron.

Pour in 1 liter of water and cook over medium heat for thirty minutes.

Then pour ½ cup of broth and stir in flour and starch. Pour into the soup and add cherry tomatoes, cut in half.

Bring to a boil, reduce heat and simmer until thickened for another 10 minutes.