Ingredients • 500 grams of tomatoes • 1 onion • 1 garlic clove • ½ bell pepper • 1 bay leaf • bunch of basil • Salt • Pepper • Olive oil
Preparation Fill a pan with water. Boil it and add the tomatoes (already clean) for 1 minute. Take out the tomatoes and place them in a container filled with cold water. By doing this, you will be able to remove the skin easily. Once the tomatoes have been peeled, cut them into small cubes. Reserve the pieces. Chop the onion, pepper and garlic into very small pieces. Wash the cilantro and remove the desired amount of leaves. Brown them in a pan with olive oil, until the onion and garlic turn golden (taking care not to burn them!). Add the chopped tomatoes to the pan, along with the bay leaf and a pinch of salt and pepper. Add 2 glasses of water or, if you prefer, you can use vegetable broth to add flavor to your recipe. Reduce the heat to half and let the pan boil for 30 minutes. Stir from time to time, and check that the contents are well salted. After this time, you can do 2 things: leave the tomato soup as it is already (with pieces of vegetables), or pass it in the mixer, with some of the basil leaves in it to obtain a finer texture. If this is the case, first remove the bay leaf. Serve the soup and add as decoration some leaves of the basil on top of it.