Tomato soup with fresh tomatoes with cheese sandwiches

soups 628 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

2 kg. tomato (1 800 gr. cut into 4 parts, 200 gr. finely chopped) 2 thin slices of slightly salted ham 1/2 tbsp. grated mozzarella cheese made from skim milk 1/2 tbsp. spicy cheddar cheese, grated 1/2 tbsp. small butterfly pasta or other small pasta 4 slices multi-grain bread 2 tbsp. l. extra virgin olive oil 1 clove of garlic, minced 4 chives, chopped 1.5 tbsp. l. heavy cream Coarse salt and freshly ground pepper Chopped basil greens for decoration

Chop the tomatoes, cut into quarters in a blender. In a saucepan over medium heat, heat 1.5 tbsp. l. olive oil. Add garlic and half green onions and cook, stirring occasionally, for 2 minutes. Increase heat to moderately high. Rub the tomatoes chopped in a blender into this saucepan through a fine sieve. Add finely chopped tomatoes, 1 tbsp. water, cream, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil and cook for 5 minutes, until the mixture thickens. Add the pasta and cook for another 10 minutes, until tender, season with salt and pepper.
Add both types of cheese to the remaining green onions and stir. Divide half of the mixture between 2 slices of bread. On top of each slice, place a slice of ham, the remaining cheese mixture, cover with the rest of the bread. The remaining 1/2 tbsp. l. Heat olive oil in a non-stick skillet over medium-high heat. Toast the sandwiches, 3 minutes on each side, until the cheese melts, then cut them in half. Pour the soup into bowls and sprinkle with basil on top. Serve with sandwiches.

Tomato soup with fresh tomatoes with cheese sandwiches

2 kg. tomato (1 800 gr. cut into 4 parts, 200 gr. finely chopped) 2 thin slices of slightly salted ham 1/2 tbsp. grated mozzarella cheese made from skim milk 1/2 tbsp. spicy cheddar cheese, grated 1/2 tbsp. small butterfly pasta or other small pasta 4 slices multi-grain bread 2 tbsp. l. extra virgin olive oil 1 clove of garlic, minced 4 chives, chopped 1.5 tbsp. l. heavy cream Coarse salt and freshly ground pepper Chopped basil greens for decoration

Chop the tomatoes, cut into quarters in a blender. In a saucepan over medium heat, heat 1.5 tbsp. l. olive oil. Add garlic and half green onions and cook, stirring occasionally, for 2 minutes. Increase heat to moderately high. Rub the tomatoes chopped in a blender into this saucepan through a fine sieve. Add finely chopped tomatoes, 1 tbsp. water, cream, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil and cook for 5 minutes, until the mixture thickens. Add the pasta and cook for another 10 minutes, until tender, season with salt and pepper.
Add both types of cheese to the remaining green onions and stir. Divide half of the mixture between 2 slices of bread. On top of each slice, place a slice of ham, the remaining cheese mixture, cover with the rest of the bread. The remaining 1/2 tbsp. l. Heat olive oil in a non-stick skillet over medium-high heat. Toast the sandwiches, 3 minutes on each side, until the cheese melts, then cut them in half. Pour the soup into bowls and sprinkle with basil on top. Serve with sandwiches.