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JUHA OD ZRELIH RAJČICA

Sastojci:

1 kg zrelih rajčica
1 luk, sitno nasjeckan
3 češnja češnjaka (cijela)
maslinovo ulje
sol i papar
listići bosiljka i drugo mediteransko začinsko bilje

Priprema:

Rajčice ogulite i krupno narežite. U loncu propirjajte luk na malo maslinovog ulja. Posolite i dodajte začinsko bilje. Dodajte rajčice i češnjak pa kuhajte na laganoj vatri 15-ak minuta, uz povremeno miješanje.
Kad je češnjak kuhan, usitnite štapnim mikserom ili u blenderu.
Začinite svježe mljevenim bijelim paprom. Čini li vam se da je juha previše gusta, dodajte 1 – 2 dl vode i pustite da ponovo provri.
Poslužite posuto listićima i cvjetićima bosiljka i nakapajte još malo maslinovog ulja.
U juhu po želji možete ukuhati sitnu tjesteninu (zvjezdice), rižu ili žličnjake.

Želite li krem juhu, umiješajte žlicu kiselog vrhnja.

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RIPE TOMATO SOUP

Ingredients:

1 kg ripe tomatoes
1 onion, finely chopped
3 cloves garlic (whole)
olive oil
salt and pepper
basil leaves and other Mediterranean herbs

Method:

Peel and dice the tomatoes. Sauté the onion in a pot, in olive oil, seasoned with salt and herbs. Add the tomatoes and garlic and cook for about 15 minutes over low heat, stirring occasionally.
When the garlic is thoroughly cooked, puree the mixture using a (hand) blender.
Season with freshly ground white pepper. If the soup seems too thick, add 1-2 dl of water and bring to another boil.
Serve sprinkled with olive oil and with basil leaves and flowers.
Serving options: Add smaller types of pasta (stelle), rice or dumplings, to your liking. To make cream of tomato soup, add a tablespoon of sour cream.

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