Tomato Soup Recipe

 Tomato Soup Recipe

Ingredients

2 tbsp olive oil

100g bacon

Pork fat

30g meat sausage

230g black pudding

1 large onion

6 cloves garlic

1 bay leaf

1 tbsp tomato pulp

1 tsp paprika

1 tsp dried oregano

4 tbsp vinegar

100ml white wine

800g ripe tomatoes, skinned

1/2 red pepper

1 egg

1/2 loaf of Alentejo bread (preferably stale)

1 bunch of coriander

Salt to taste

Water to taste

Preparation

1. Separate the coriander leaves from the stalks. In a mortar, add the garlic cloves and coriander leaves and crush, adding a dash of olive oil halfway through the process.

2. Chop the onion and pepper. Place in a saucepan and sauté in olive oil. Chop the coriander stalks, add to the sautéed mixture and season with salt.

3. Roughly chop the tomato.

4. Add the bay leaf and the whole piece of bacon. Refresh with white wine and, once it has evaporated, add the tomato.

5. In a small saucepan, boil water with the vinegar until it is bubbling lightly and stir in circular motions. Poach the egg for about 4 minutes.

6. Finely slice the chorizo ​​and black pudding.

7. Add the tomato pulp to the soup, remove the bacon, add the chorizo ​​and black pudding and cook for another 5 minutes.

8. Finely slice the bread and drizzle with a few drops of olive oil.

9. Place the egg on top of the bread and season with salt and pepper.

10. Turn off the heat of the soup. Add the crushed garlic and coriander to the soup and mix.

11. Place the soup on the plate, with the bread and egg.