How to make a velvety and light tomato cream at home

Today the recipe for a Tomato cream with sour cream, velvety and light: a Summer tomato-based soup, Tasty and light. It's one Very Mediterranean vegetable soup, full flavor and fresh. Prepared using Seasonal tomatoes, celery, herbs and accompanied by sour cream.

Tomato soup: alternative

Furthermore, and this does not hurt, All red vegetables such as red peppers and tomato are an important source of lycopene and anthocyanins, both powerful antioxidants. This tomato cream is also easily customizable according to your tastes, just use your imagination. If you prefer stronger flavours, you can try it ROASTED TOMATO SOUP, that I serve with fresh ricotta and croutons. Another one Really delicious summer soup, even if light.

Is, if you have the time, Don't forget to prepare this summer a little’ Of TOMATO SAUCE cool and store it for the winter: you can also look at the RECIPE VIDEO!

The tomato cream if served in small portions it is a delicious appetizer, but it's also a fantastic first summer dish very quick to prepare and also excellent in the version light (No cream and Croutons). If you like soups and soups, also take a look at Sardinian fregola soup with clams, at the mushroom soup, at the rice and fish soup with saffron or to fresh vegetable soup.

TOMATO CREAM WITH SOUR CREAM

Portions: 4 Preparation: 20 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 pepper

2 kg of Blueberry Sauce

a medium-sized onion

a coast small celery

a few leaves of Basil

extra virgin olive oil, salt and pepper

a pinch of sugar

Four tablespoons of sour cream

grated parmesan

a few croutons

basil

Procedure

Wash, clean and doing chunks onion and celery. Put them to Saute over low heat with 4 tablespoons of olive oil in a large pot. Wash the peppers and tomatoes and let them to pieces. Put the vegetables in the pot, Add a pinch of sugar and salt to taste.

Cook covered over medium heat for about 20 minutes, to leave a taste more fresh cream (Cook more if you prefer more intense). After having downed a bit of excess vegetation, pass the food mill.

Add a bit of pepper and mix with a little olive oil. Serve the soup in bowls topped with a spoonful of sour cream, and crostini, A sprinkling of Parmesan and chives.

Note

SOUR CREAM FOR HOMEMADE: Put in a bowl 250 ml cream, the juice of half a lemon and a Greek yogurt whole from 150 grams. Stir and stand at room temperature overnight and then store in the fridge.

Combination: This dish serves wine smooth taste to accompany mild one of tomato. A Merlot wine that suits our: recommend an Igt delle Venezie or Doc in Lake Trasimeno.