Tomato Soup with Seafood

Ingredients

• Tomatoes 5 pieces
• Spanish onions ½ pieces
• Orange Bell Peppers 1 piece
• Fresh basil leaves 8 pieces
• Garlic 1 clove
• Carrot ¾ pieces
• Olive Oil 2 spoons
• Balsamic Vinegar 2 spoons
• Crushed Tomatoes in Their Own Juice 0 lbs
• TABASCO® to taste
• Salt to taste
• Ground Nutmeg to taste
• Taco seasoning mix to taste
• Ground Black Pepper to taste
• Mild Chili Spice ½ pieces
• Mussels to taste
• Apple Wine 5 fl oz
• King Prawns 0 lbs
• White bread 6 pieces
• Grated Pecorino Pepato Cheese 5 oz

Step-by-Step Guide

Step 1

Blanch the tomatoes, peel them, and dice them. Remove the seeds and membranes from the red pepper and also dice it. Peel and chop the carrot, garlic, and onion. In a skillet, heat a tablespoon of olive oil and sauté all the vegetables.

Step 2

Transfer the sautéed vegetables to a blender, add the flesh of canned tomatoes, basil leaves, a dash of Tabasco, balsamic vinegar, salt, ground nutmeg, Italian herbs, ground black pepper, a glass of white wine, and half a chili pepper. Blend until smooth.

Step 3

Pour the resulting fragrant vegetable puree into a small saucepan and place it over heat. Bring to a gentle simmer and let it cook for ten minutes.

Step 4

In the remaining tablespoon of olive oil, sauté the shrimp and mussels in the skillet (discard any mussels that do not open). Lightly season with salt and add a pinch of Italian herbs for flavor.

Step 5

Remove the finished soup from the heat and ladle it into bowls. Add shrimp and mussels to each serving, and sprinkle generously with grated cheese. Optionally, you can drizzle a small amount of balsamic vinegar over the soup.