Tomato soup with pindjur
May 3, 2019
Refreshing home-made tomato soup is always welcome on the table, especially during summer months when we can use juicy, fresh tomato to make it. And when we boost its flavour with authentic home-made pinđur and serve it with a bit of sour cream and a slice of good bread, it seems like it can't get better, right?
It looks like there is no cuisine oblivious to some version of tomato soup.There are so many recipes for this simple dish that you can make anything from a cold and light appetiser to a warm and rich meal.The basic recipe for tomato soup is incredibly simple - all you need are fresh, cooked tomatoes, basil, and olive oil. In many languages, tomato is called gold apple, apple of love, or heavenly fruit, so it's no wonder that a simple small tomato can provide such a rich taste.
However, each recipe for tomato soup hides a little secret about its phenomenal taste, whether it lies in the cooking technique or an ingredient. Our secret for this amazingly tasty soup is the home-made pinđur whose rich aroma raised this unequalled dish to a new level.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6-8
800 g fresh tomatoes
500 ml tomato juice
3 tablespoons of pinđur
a fistful of fresh basil
salt and pepper to taste
1-2 tablespoons of olive oil
1 teaspoon of balsamic syrup
Dice fresh tomatoes. Wash basil and dry it thoroughly with cloth.
Heat the oil in a deep pot, add whole leaves of basil, and if the leaves are too large, tear them with your hands and fry for a couple of seconds while stirring. Add diced tomatoes, pepper and salt to taste, stir and let simmer over medium low heat until tomatoes get tender and almost melt into thick sauce. This is the moment when we should add pinđur and tomato juice and let everything cook for a few more minutes.
At the end, stir in balsamic syrup and serve the soup with a tablespoon of sour cream to taste.