Tomatensuppe

Ingredients

• 1 kg ripe tomatoes
• 2 EL olive oil
• 2 shallots
• 1 Garlic clove
• 1 red pepper
• 2 EL tomato paste
• 1 pinch sugar
• 400 ml vegetable broth (instant)
• 5 EL red wine
• 1 TL dried oregano
• Salt
• black pepper (ground)
• 2 EL capers
• 2 EL finely sliced black olives

Instructions

1. 1.

   Parboil tomatoes for a few seconds, shock in cold water, peel and quarter. Wash pepper, slit lengthwise, deseed and roughly chop.

2. 2.

   Peel shallots and garlic, finely chop and sauté in hot olive oil in a pot until translucent. Add tomatoes and pepper and simmer about 5 minutes. Stir in tomato paste and sugar, pour in red wine and broth, add salt, pepper and oregano, and let simmer for about 20 minutes. Puree the soup, strain through a sieve, season to taste. Serve immediately in bowls or glasses topped with capers and olives.