Spicy-Hot Tomato Soup (Zuppa Piccante al Pomodoro)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
8 tomatoes (plum tomatoes are best)
2 cups vegetable broth
9 oz. bread
3 Tbsp. olive oil (extra virgin)
1 bunch fresh basil, finely chopped
1 clove garlic, finely chopped
1 small chile pod, red, hot (Thai, Serrano, or Birdseye), seeds and stem removed, chopped (or more to taste)
salt and pepper to taste
Instructions:
Slit the tomatoes on the top and submerge them in boiling water for a minute. Remove the tomatoes from water and peel and remove the seeds.
Combine the tomatoes with the vegetable broth in a blender and puree. Remove and heat the mixture in a pan until hot.
Place the sliced bread in four soup plates or bowls.
In a bowl, combine the olive oil, basil, garlic and chile and mix well. Pour the heated tomato mixture over the bread and top with garlic-basil-oil mixture. Add salt and pepper to taste.
Yields 2-3 servings.
Recipe from www.fiery-foods.com.