Here is another vegetable cream, very Mediterranean, full flavor and fresh. In addition, and this does not hurt, red peppers and tomatoes are an important source of lycopene and anthocyanins, both powerful antioxidants. Also this cream is easily customizable to your taste, just use your imagination. In small portions is a delicious appetizer, but it's also a fantastic first course very quick to prepare and very good also light (No cream and Croutons). If you like soups and soups, take a look atSardinian fregola soup with clams, the mushroom soup, the rice and fish soup with saffron or tofresh vegetable soup.
Tomato Soup with sour creamPrint This
- 1 red bell 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 (see notes below)
- grated Parmesan cheese as required
- any Crouton and a pinch of minced chives or some basil leaves for garnish
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 draining a little’ excess vegetation liquid, pass the food mill.
Add a little’ pepper and mix with a drizzle of oil. Serve the soup in bowls topped with a spoonful of sour cream, croutons, a sprinkle of Parmesan cheese and chives.
THE PAIRING: 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.
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.