Recipe Details:Although it’s common to find tomato soups in the restaurant menus, this diabetic-friendly soup is not difficult to cook. Those who love tomato soups may find this recipe interesting.
- Tomatoes – 2 lbs.
- Shallots (chopped) – 2
- Garlic (chopped) – 4 cloves
- Paprika – 2 tsp.
- Ground cumin – 1 tsp.
- Parsley (chopped) – 1 bunch
- Olive oil – 3 tbsp.
- Water – 1 cup
Recipe Directions:Step 1
Make cross-shaped cuts on each tomato. Pour boiling water over them and remove the skin, then dice the tomatoes.
Preheat a deep saucepan, pour olive oil into it and fry the shallots and garlic.
Add 1 cup of boiling water, tomatoes, paprika, and cumin into the saucepan with shallot and garlic. Simmer over medium heat while stirring constantly. When the content of the pan starts boiling, cook for 10 more minutes. Remove the saucepan from heat.
Immediately after the soup is removed from heat, grind it with a blender until the soup is smooth.
Add the chopped parsley and serve. Bon Appétit!
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