Spicy Tomato Soup with Ricotta Cheese
Soups • Spanish
Description
In winter, fresh tomatoes can be replaced with canned tomatoes in their own juice (without skin).
Ingredients
- Tomatoes 4 pieces
- Ricotta cheese 10 oz
- White Part of Leek 1 piece
- Mild Chili Spice 2 pieces
- Garlic 4 cloves
- Olive Oil 2 tablespoons
- Herbs to taste
- Italian chopped parsley to taste
- Spiced Tomato Juice 0 qt
Step-by-Step Guide
Step 1
Pour olive oil into a hot skillet, add chopped leek, garlic, and chili pepper, and sauté over medium heat for 3-4 minutes.
Step 2
Peel the tomatoes, chop them into cubes, and add them to the skillet. Mix everything and sauté for another 5 minutes.
Step 3
Mix 1 cup of tomato juice with the vegetable mixture and blend in parts in a blender until smooth.
Step 4
In a pot, combine the remaining 3 cups of tomato juice and the blended puree, add a mixture of Italian herbs, salt to taste, and bring to a boil.
Step 5
For serving: warm the plates, pour in the hot soup, add herbs and soft ricotta cheese.
Step 6
The soup can be garnished with an olive, shrimp, or a slice of sweet pepper.
Step 7
Serve the soup with croutons, fresh herb focaccia, or crispbreads.
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