Friday, August 21, 2015

Tomato Soup

There are people of sweets and there are people of salty. Some people rave about the desserts, ice cream, pastry,  and there are those who go to croquettes, to pastries, to snacks, to slices of pizza and tomato soups.
I'm  a salty person, i like good croquettes, good snacks and tomato soup. It is one of those things that if i go to a restaurant and they have it on the menu I have to order it.
And likewise, it is a recurring dish here at home and on Primeiro Andar menu. I've tried to do in many shapes and forms, cream with pieces, with egg, with croutons.
Today I leave you one that made this week, and for me, one of the best.
Also I leave you this photograph of a tomate soup from the  restaurant Bastardo in Lisbom, which I consider one of the best in Lisbon (i have not yet tasted all, but i have tasted a few ).

 Tomato soup from the "bastardo" restaurant

Tomato soup

- 2 red onions chopped
- 4 cloves garlic, minced
- 8-10 peeled tomatoes
- 1 drizzle of olive oil
- Mozzarella cheese
- Basil leaves
- 1 egg poached
- salt

Chop onions and garlic. I used a chopper .
Sauté onion and garlic in a little olive oil and add the tomatoes, also chopped without skin . Add one cup of water and cook for about 20 minutes. Add some salt and taste.

To poach the egg. Put a pot on the fire with water and add 2 tablespoons of vinegar.
When it is almost boiling, stirring with a wire rod. Open the egg into a cup and pour it in the water still moving. Simmer about 4 to 5 minutes to fluctuate. Remove carefully.

Serve the soup with the egg in the center, mozzarella cubes and basil leaves.

Good appetite!

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