Paprika tomato soup with fish patécrostini

Name: paprika tomato soup with fish patécrostini
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bag fresh basil 15 g; 750 g tomatoes; 3 onions; 2 cloves garlic; 6 tablespoons olive oil; 1 pot grilled peppers red (320 ml); 2 fish bouillon tablets; 1 ciabatta bake bread, 250 g; 1 tray fish pâté salmon 125 g

A nice Mediterranean recipe. The main course contains the following ingredients: fish, fresh basil (15 g), tomatoes, onions, garlic, olive oil, grilled peppers (red (320 ml)), fish bouillon tablets, ciabatta (bake bread, 250 g) and salmon salmon (125 g) .

Ingredients

Kitchen Stuff

blender

Directions

Heat oven to 220 ° C.
Keep basil leaves separate and cut stalks.
Cut tomatoes into pieces.
Peel and chop onions and garlic.
Heat 4 tablespoons of olive oil in a deep frying pan and cook for 3 minutes.
Add garlic and fry 1 min.
Add tomatoes and basil stems and bake for another 2 minutes.
Peppers with liquid from the pot and add 1/2 l of water and bring to the boil.
Add bouillon tablets and stir until they are dissolved.
Soup 10 minutes gently.
Mix the soup with a hand blender in a couple of min.
Add salt and pepper to taste.
Cut Ciabatta into 16 slices.
Cover on both sides with a little olive oil, place on baking sheet and bake for 5 minutes in a hot oven.
Dab thinly with fish paté and place on each leaf of basil.
Soup in 4 soup plates, cut the rest of the basil and add crostini with fish pâté..

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Nutrition

488Calories

Sodium0% DV1.975mg

Fat49% DV32g

Protein26% DV13g

Carbs12% DV37g

Fiber12% DV3g

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