RomanItalian
Tomato, Onion and Stracciatella Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
A refreshing cold tomato soup with sweet red onions, creamy stracciatella cheese, and anchovies for a burst of umami. Perfect for summer days.
- Difficulty
- easy
Ingredients
12 items- Mixed TomatoesA mix of colorful tomatoes (green, yellow, orange, tiger-striped, datterini, cherry)
- 1/2 pcsFresh Garlichalf clove
- Basila few leaves
- Fine Saltto taste
- Extra Virgin Olive Oilextra virgin olive oil, as needed
- Cipolle Rosseas needed
- White Wine Vinegarfor blanching the onions
- Stale Breadstale bread for croutons
- Chili Pepper(optional) — optional, chili pepper
- 2 pcsAnchoviesanchovies
- Stracciatellastracciatella cheese, to taste
- Black Pepperto taste
Method
- Prepare the tomatoes: cut off the base and peel them (optional: blanch to remove skins easily).
- In a blender, combine the peeled tomatoes, garlic, basil, salt, and extra virgin olive oil. Blend until smooth. Strain through a fine mesh sieve to remove any solids.
- Prepare the onions: cut the red onions into wedges. Blanch them in boiling water with white wine vinegar for a few minutes. Drain and season with salt and oil.
- Prepare the croutons: cut stale bread into cubes. Heat oil in a pan with a garlic clove, add the bread and toast until golden and crispy. Season with pepper.
- Assemble the dish: spoon the tomato cream into a bowl. Add fresh cherry tomatoes, stracciatella cheese, anchovies, seasoned onions, and croutons. Drizzle with extra virgin olive oil and garnish with fresh basil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
