Tomato soup with seafood

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A long time ago I wrote about the soups are not. Meanwhile soup noneshnim times - the first meal, they say. Because it can cook literally from an ax, add spices, sour cream (or mayonnaise) and a piece of bread - that's you and rely calories.

On the one hand - this situation is normal. On the other - the food, it's not only the maintenance of the body.

Man eats to live, not lives to eat - a good rule. Smart. About nm always remember in need. But now that the food - it is also fun - for some reason, keep quiet.

So - long live the great food. Long live the tomato soup with seafood!

Seafood - it's divine. And it is not that expensive as one might think. The main thing - not to buy seafood mix, in which huge squid rings ancient neighbors with the same huge fake shrimp surimi.

So, take:

• Pieces 10 prawns

• Stuck 20-30 mussels

• Tomatoes are 5-6 pieces

• Tomatoes in juice (about half banks)

• Carrot

• Halved bell pepper

• Bulb red

• 2-3 cloves garlic

• Half of chili

• Basil

• Balsamic Sauce

• Tabasco sauce

• Hard cheese (optional)

• Black pepper, salt, a mixture of Italian herbs (to taste)

The first thing blanshiruem tomatoes, clean from the skin and cut. Finely crumble carrot, bell pepper, onion and garlic. Fry in a pan

Because fresh shrimp and mussels today are not godly, and find them difficult, I took frozen. And because they, too, are on the pan (for heating). Pay attention: take another pan (not vegetables).

In a blender we send our vegetables, chili peppers, tomatoes in their own juice, Tabasco sauce, salt, pepper, basil and blend of Italian herbs. Carefully grind.

Then pour into the pan and send omitsya over low heat (maximum 10 minutes), add balsamic vinegar at the end.

That's it, the soup is ready. Add the seafood, decorate and serve. Additionally, you can sprinkle with hard cheese (but this is an amateur)

Bon Appetit!

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