Tomato soup

Cooking

Step 1

In a deep frying pan, heat a few tablespoons of olive oil and fry the garlic cloves, rosemary and chili crushed with the flat side of the knife for 2-3 minutes.

Step 2

Pour in the tomato juice and bring to a boil. Salt and add sugar to taste. Stale bread (such as ciabatta) break into small pieces and put in a pan. We cook another 10-15 minutes. The bread will dissolve in the tomato juice and the soup will thicken. Serve to the table drizzled with olive oil and garnished with a sprig of greenfinch.

Ingredients

tomato juice - 500 ml
white bread (stale) - 2 slices
rosemary - 1 sprig
garlic - 3 cloves
olive oil - 4 tbsp. l.
salt - to taste
chili - to taste
sugar - to taste

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