Vara ne bucuram din plin de sezonul rosiilor gustoase. Tomatele culese direct din gradina pot sa joace rolul principal intr-o salata de vara, o supa de rosii cu taietei de casa sau de ce nu, o supa crema de rosii coapte cu busuioc si crutoane cu parmezan, usturoi si ulei de masline.

INGREDIENTE / INGREDIENTS:

(pentru 4 portii / for 4 servings)

Pentru supa:

• 1 kg rosii / 1 kg tomato
• 2 cepe / 2 onions
• 1 capatana de usturoi / 1 garlic
• 3 linguri ulei de masline / 3 tablespoons olive oil
• Sare / Salt
• Busuioc / Basil
• Oregano / Oregano
• 4 cani apa / 4 cups water
• 1 lingurita zahar / 1 teaspoon sugar

Pentru crutoane:

• Paine integrala / Wholemeal bread
• 1 catel usturoi / 1 garlic cloves
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 2 linguri parmezan ras fin / 2 tablespoons finely grated Parmesan cheese

Primul pas este sa culegem cele mai frumoase si gustoase rosii din gradina.

Intr-o tava punem rosiile taiate in sferturi, ceapa taiata in felii groase si cateii de usturoi. Stropim cu ulei de masline si asezonam cu oregano, sare si frunze de busuioc. Coacem legumele in cuptorul incins la 170 grade timp de 40 de minute.

Intr-o oala fierbem 4 cani de apa si adaugam legumele coapte. Adaugam zaharul si mai adaugam sare daca este necesar. Fierbem timp de 15 minute apoi pasam cu ajutorul unui blender.

Pentru crutoane taiem painea integrala in cubulete si le lasam la uscat de pe o zi pe alta. A doua zi amestecam crutoanele cu parmezanul ras, usturoiul strivit si uleiul de masline. Intr-o tigaie incinsa incalzim 1 minut crutoanele astfel incat aromele sa se imprieteneasca.

Servim supa cu crutoane aromate, busuioc si multa pofta.

English version:

Baked tomato soup

In summer we fully enjoy the season of tasty tomatoes. Tomatoes picked directly from the garden can play the main role in a summer salad, a tomato soup with homemade noodles or why not, a cream soup of ripe tomatoes with basil and croutons with parmesan, garlic and olive oil.

The first step is to pick the most beautiful and tasty tomatoes from the garden.

In a tray put the tomatoes cut into quarters, the onion cut into thick slices and the garlic cloves. Sprinkle with olive oil and season with oregano, salt and basil leaves. Bake the vegetables in the oven at 170 degrees for 40 minutes.

In a pot boil 4 cups of water and add the cooked vegetables. Add sugar and salt if necessary. Boil for 15 minutes then pass through a blender.

For the croutons, cut the wholemeal bread into cubes and leave them to dry overnight. The next day mix the croutons with the grated Parmesan cheese, the crushed garlic and the olive oil. In a hot pan, heat the croutons for 1 minute so that the flavors become best friends.

Serve soup with flavored croutons, basil and lots of appetite.

ENJOY OUR RIDE!