Hot bloody Mary (Spicy tomato soup)
1 small onion or shallot
1 garlic clove
2 tablespoons olive oil
2 cans peeled tomatoes
3 dl water
1 vegetables soup tablet
pepper, salt
2 teaspoons sugar
1 dl
whipping cream
100 gr Parmesan cheese
4 spring onions
tabasco, black pepper
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© Janneke's Recipe pages - soup recipes
How to prepare:
Chop the onion and press the garlic.
Fry both in the olive oil in a soup pan.
Add the crushed peeled tomatoes with the juice and reduce over low heat for 30 minutes.
Make bouillon of the water and bouillon cube and add half to the tomato mixture.
Season with pepper, salt and sugar. Mash the soup optional with a mixer stick and add the rest of the bouillon. Bring to a boil.
Beat the cream fluffy and grate the Parmesan cheese.
Remove the soup from the heat, add the whipping cream and the cheese and serve in a heat-resistant glass with a stem spring onion, fresh black pepper and
some drops tabasco.
First published: April 12, 2003, Netherlands
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