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Eshel
Roasted tomato-paprika soup sandwich of Turkish bread
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Ingredients
- 500 gram vine tomato
- 2 Red pepper
- 3 tablespoon olive oil
- 1 onion
- 1 tablespoon oregano
- 3 clove garlic
- Pinch cinnamon powder
- Pinch chili powder
- 1 tablespoon tomato paste
- 500 milliliters Beef broth
- 1 beef broth tablet
- Fresh Italian herbs
- 1 Turkish bread for the sandwich
- 1 tablespoon olive oil for the sandwich
- 200 gram raw ham for the sandwich
- 100 gram cream cheese for the sandwich
- 2 tablespoon Greek yoghurt for the sandwich
- 2 clove garlic for the sandwich
- 1 bunch flat leaf parsley for the sandwich
- 4 sweet pickle for the sandwich
- 4 leaf iceberg lettuce for the sandwich
Directions
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Soup: preheat the oven to 200 ° C. Place the tomatoes and pieces of pepper on a baking sheet and scoop 2 tablespoons of oil through it. Sprinkle the vegetables for about 15 minutes in the oven with a little salt and toast.
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In the meantime, heat the rest of the oil in a large pan and fry the onion on a low setting for about 5 minutes. Add the oregano, garlic and spices and fruit for a few more minutes. Finally add the tomato puree.
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Remove the vegetables from the oven and transfer them to the pan. Bake for a few minutes and scoop until the tomatoes fall apart. Pour in the stock and bring the soup to the boil. Let it simmer for about 15 minutes.
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Puree the soup with a hand blender and season with the bouillon tablet and pepper. Sprinkle with some Italian herbs.
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Sandwich: moisten the bread and bake it in the oven according to the instructions on the packaging. Allow to cool for a few minutes.
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In the meantime, heat the oil and fry the ham until crispy. Drain on kitchen paper.
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Mix the cream cheese with the yogurt, garlic, parsley and pickle. Season with salt and pepper.
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Cut the bread horizontally and brush the bottom with the cream cheese. Cover with iceberg lettuce and ham. Cover with the top of the bread and cut the bread in 4 or 8 points. If necessary, use sticks.
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40 minMain dishyorkham, medium sized egg, cheddar to piece, fresh cream, frozen garden peas, frozen leaf spinach, canned chickpeas, olive oil fresh lemon,yorkhamquiches -
20 minMain dishfeta, Greek yogurt 10%, fresh dill, Red onion, tastytome tomatoes, red pointed pepper, Kalamata olives without pit, lentils in pot, Greek extra virgin olive oil, Tortilla wraps,wraps with Greek lentil salad -
25 minMain dishwinter carrot, margarine, chicken chipolota, raw beetroot in pot, puree à la minute, frozen garden peas,chicken chipola sausage with three-color puree -
30 minMain dishsweet potato, garlic, olive oil, onion, cinnamon powder, coriander powder (ketoembar), fresh ginger, cabbage, butter, olive oil, shawarma meat, honey,sweet potato stew with pointed cabbage and shawarma
Nutrition
630Calories
Sodium0% DV0g
Fat46% DV30g
Protein62% DV31g
Carbs18% DV55g
Fiber0% DV0g
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