Cream Of Tomato Soup Recipe With Ginger And Ice Cream

A method of preparing cream of tomato soup recipe

Cream Of Tomato Soup Recipe With Ginger And Ice Cream

Prepare ice cream:

All the ingredients translate into the processor bowl and mix on a uniform mass. Mass translate into a saucepan and heat up on low heat for approx. 5-7 minutes, stirring frequently – important not to boil!

Pot leave it to cool completely. Cold mass pours into a bowl and freeze until thickened. Then, cream and basil translate into the processor bowl and grind until smooth. Mass pour into the pot with the closure and re-freeze.

Ice cream basil removes approx. 10 minutes before serving and keep at room temperature.

Preparing roasted chickpeas:
Preheat oven to 180 degrees.

Chickpeas rinse and dry the excess water. Sprinkle with oil and mix thoroughly. In a bowl, mix the ground, red pepper, salt, and pepper. Chickpeas sprinkle with spices and stir. We pour onto a baking tray lined with baking paper and bake for approx. 35 minutes, stirring occasionally.

After baking, leave to cool.

Prepare the cream of tomato soup recipe :

Pepper and chili wash, we remove them from the cores and cut out the half. Peel onions and cut them into the pen. Oven heated to a temperature of 180 degrees. Vegetables translate on a large baking tray lined with baking paper, sprinkle with oil, and sprinkle with salt and pepper. Bake for approx. 35-45 minutes.

Baked vegetables translate into the pot, add the canned tomatoes and ginger. All Pour the vegetable stock and bring to a boil, cook for approx. 30 minutes, then add the squeezed through the smashed garlic and season to taste with salt. The whole mix the single cream.

The soup we remove from the burner.

Coconut milk mix with a little soup, stir to obtain a uniform liquid, and pour into the pot. The whole simmer over low heat still approx. 10 minutes.

Cream of tomato soup with ginger served with a scoop of ice cream and bazyliowych roasted chickpeas.

Bon Appetit!