Tomato soup with chorizo spit
Tomato. Chorizo. Red tomatoes, green tomatoes. Sliced chorizo. Lemon tomatoes. Grilled chorizo. Cherry tomatoes. Tiger tomatoes. Foursome tomatoes. Did I already mention chorizo in one go? That I like variations of these two great (in the better kitchen one would presumably now use the following word :) products like is probably no secret. Here, here and here you can read what I have done with them either individually or as a duo.
When two friends of the wives came for a long jump on Wednesday evening, I first had a court planned with chicken. But as always, if you want to buy groceries after work at 19:30 in the supermarket of trust: organic chicken was out. Darn. Should I quickly buy Wiesenhof's shredder chicken elsewhere? The thought was tempting. But only briefly. I had to reschedule directly in the shop. And what always happens when the sky is gray and the incomparable Hamburg rain sprays horizontally again? Right: tomato soup. After all, there are a few Mediterranean feelings.
For my girls I pimped the standard recipe a bit. The tomato soup cooks a bit longer for a fuller flavor and as a topping there's a tasty skewer with - well-guessed - tomatoes and chorizo. The middle piece is mild shallot halves. As a final touch of flavor is the emerald green basil oil used again. Put the sun in your heart!
In a pot 1 large can of tomatoes (800g) along with the liquid and 1 Oregano , 1 tablespoon of Basil , 1 teaspoon rosemary , 1 teaspoon thyme (all herbs dried), salt , Pepper , 1 pinch of chili flakes , 1 teaspoon brown sugar and a good sip of water to a boil , 3 shallots peel and chop roughly and also put in the pot. Simmer on medium heat for 30 - 40 minutes and stir occasionally. Puree at the end of the cooking time. If you want the soup to be particularly velvety, you pass it through a fine sieve. Personally, smaller pieces or tomato kernels do not disturb me. If the soup is too thick, just add some water to taste and season with salt, pepper and maybe a pinch of sugar.
In the meantime knead 250g organic ground beef with salt and pepper and make small balls. Heat 1 tablespoon of olive oil in a pan and fry the meatballs all around. Keep warm.
3 tbsp olive oil with 1/2 bunch basil puree. Stir with another 3 tablespoons olive oil (do not mix!) And let it steep for 15 minutes. Line a tea strainer with a tea filter made of paper, place on a cup or bowl and pour in the basil pudding. Now, the flavored oil drips slowly through the filter into the vessel. If the filter clogs, stir with a small spoon now and then. The remaining in the sieve thick basil paste can be used as a seasoning for other dishes. Covered with a little olive oil, it lingers in the fridge for a few days.
Small cherry tomatoes wash and dry. 1 shallot peel and quarter. Put the ingredients alternately on small wooden or bamboo skewers. Fry in oil in a frying pan (it may also be meatballs) until the chorizo cross is cooked.
Assemble & Serve
Put the soup in a plate, put 2 - 3 meatballs in each and garnish with a chorizo spit. Finally, a spoonful of the emerald green basil oil is distributed in circles on the soup.
Does anyone here now think about drizzle and lousy 13 degrees in August? Nope. Exactly.
PS: By the way, it was a great and relaxing evening with the girls. We especially liked that we did not approve of 3 bottles of the blue Prosecco at 1.99 (you already know which one), but had a very diverse Prosecco and a nice Riesling at the start. We decided that we are grown-up enough and now we just want to drink the good stuff - class instead of mass. I'm looking forward to next time!