Baked Tomato Soup with Sweet and Sour Shrimp
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled baked tomato soup is a light and delicious dish. It's thick, rich, tender, aromatic, and delicious. Shrimp complement it perfectly with their sweet and sour, unique flavor, evoking a Mediterranean flair.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tomato soup
- 6 halved Bull's Heart tomatoes
- 2 crushed cloves of garlic
- 1 red chili pepper, seeds and veins removed
- 4 tbsp. l. olive oil
- Juice of 2 limes
- 1 cucumber, peeled and coarsely chopped, without seeds
- 1 tbsp chopped basil, plus more for garnish
- 1 tbsp chopped cilantro, plus more for garnish
Sweet and sour shrimp
- 8-10 shrimp, peeled and gutted
- 2 tablespoons lemon juice
- 2 tbsp. granulated sugar
- 2 tablespoons red wine vinegar
- 1 tbsp soy sauce
- 2 tbsp. l. olive oil
- 2 cloves of garlic, peeled and thinly sliced
- 1 tsp. sesame oil
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Recipes with similar ingredients: shrimps, salad tomatoes, cucumbers, chili pepper, soy sauce, wine vinegar, lemon juice, basil, cilantro
Cooking the dish according to the recipe:
- Make some soupPreheat the grill to high. Brush the tomatoes, garlic, and chili with 2 tablespoons of olive oil, then grill for about 5-10 minutes, until softened and lightly charred. Transfer to a blender with the lime juice, cucumber, and the remaining 2 tablespoons of olive oil and blend until smooth. Add the basil and cilantro. Season with salt and black pepper. Refrigerate for 1-2 hours.
- Prepare the shrimpCombine lemon juice, sugar, vinegar, and soy sauce in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
- Season the shrimp with salt and black pepper. Heat the olive oil in a large saucepan over high heat. Add the garlic and sauté until golden. Remove and discard the garlic. Add the shrimp and sauté for about 1 minute per side, until cooked through and opaque. Add the sweet and sour sauce and bring to a simmer. Remove from heat, cool, and toss with the sesame oil.
- To serve, divide the soup among 4 small soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.
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