Spicy Tomato Soup with Shrimp Tails

Ingredients

• 8 ripe tomatoes
• 1 red bell pepper
• 1 Carrot
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 4 tbsp tomato paste
• 2 tbsp sweet paprika powder
• 600 ml Vegetable Broth
• 1 red chili pepper
• 0.5 tsp Sugar
• Sea salt
• black pepper (freshly ground)
• 100 ml heavy cream (at least 30% fat)
• 8 cooked shrimp (for serving)
• 1 tsp chili flakes
• baby asparagus (optional, for serving)

Instructions

1. 1.

   Wash the tomatoes, remove the stem ends and dice them into small cubes. Wash the bell pepper, halve it, deseed it and roughly cube it. Peel and dice the carrot, onion, and garlic. Sauté the bell pepper with the carrot, onion, and garlic in hot olive oil. Briefly sauté the tomato paste, then add the tomatoes and broth to the pot. Wash and finely chop the chili pepper, adding it along with the paprika powder.

2. 2.

   Cover the soup and let it simmer gently for about 30 minutes. Then strain the soup through a sieve, bring it back to a boil. If needed, add more broth, season with sugar, sea salt, and black pepper. Serve in bowls. Whip the cream until stiff, fill a piping bag with a small smooth tip, and decorate the soups with dollops. Insert the cooked shrimp and sprinkle with chili flakes before serving. Optionally finish with pesto.