Tomato Soup with Olivada
Soups • Yugoslavian
Description
Olivada is a paste made from olives, capers, and garlic. The soup can be served hot or cold.
Ingredients
- Tomatoes 0 lbs
- Olive Oil 2 tablespoons
- Salt to taste
- Capers 1 tablespoon
- Garlic 5 cloves
- Ground Black Pepper 1 teaspoon
- Parsley ½ bunch
- Croutons 0 oz
- Chili Flakes 1 teaspoon
- Olives stuffed with lemon 5 oz
Step-by-Step Guide
Step 1
In a heavy-bottomed pot, heat the vegetable oil, add a clove of garlic cut in half, sauté it on all sides, then remove it.
Step 2
Add the tomatoes and chili flakes. Mix everything and cook on low heat until the tomatoes start to bubble at the edges of the pot.
Step 3
Meanwhile, prepare the olivada. For this, remove the pits from the olives, place the flesh in a mortar, add the capers and garlic, and mash everything into a smooth paste. Chop the parsley and add it to the mixture. Pour in the olive oil and whisk with a fork. Season with black pepper to taste. You can also do this in a blender on low speed, making sure not to turn the mixture into puree.
Step 4
Transfer the contents of the pot to a blender. Blend until smooth. Return the puree to the pot, add 2 tablespoons of olivada and salt to taste.
Step 5
Place the pot over medium heat and warm the mixture for another five minutes.
Step 6
Ladle the soup into bowls, add croutons, and place a spoonful of olivada on top. Drizzle with olive oil.
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