This is day 16 of my 31 days of coffee shop stories. Welcome.
Today’s post will be yummy, because I will be sharing the recipe of our most loved dish, the tomato cream soup – Tomatina. Introduced to our clients more than 3 years ago, it’s in the top favorites and some even say it’s the best tomato soup in town.
Have a try at this and let me know.
Start by boiling 300g carrots, 300g red pepper, 300g celery in 1.5 liters water. Add pinch of salt. In another pot, steep 1.5 kg tomatoes, taking away the skin and seeds. Use the blender to puree the tomatoes and the rest of the vegetables. Bring back to boil, together with the water from the vegetables, 1 tbsp olive oil and 1 tsp sugar. Season with salt to taste. Let boil for 10 minutes or so.
You can serve it with a tablespoon of boiled rice, or, like we do, with 50g diced yellow cheese, croutons and vegetable cream.
Enjoy! See you back tomorrow