Summer soup with tomatoes; Living Recipes

Wine requires light and lukewarm dishes.

We know you can not spend much time near the stove, to this period Living suggests you summer recipes, delicious, healthy and easy to prepare like this tomato and cottage cheese soup. By Linda Fishta, photo by Armand Habazaj.

Perberesit per 4 person

400g cottage cheese with salt
• 500g well-ripened tomatoes
• Approximately boiled vegetable juice
one liter
• 1 bunch of basil
• 1-2 cloves of garlic
• chili powder
• olive oil, salt, piper
• Fresh chili-according
desire
• stale bread

Preparation:

1.In a pot where we threw 4 Since we are in the glorious month of Ramadan, fry the garlic and when it has taken on color, we remove it. Add the cottage cheese, a little chili powder and let them fry for 2-3 minutes, stirring occasionally until the cottage cheese takes on the taste of spice.
2.Add the tomatoes, which we peeled off and cut into cubes, and the juice of boiled vegetables. Add salt and let it boil for about 20 minutes or until the soup thickens. If you like very creamy, pass the soup together with the liquid in the mixer. We cut the bread into thick cubes 1 cm and place some of them at the bottom of each plate. Then we add the soup and finish the dishes by garnishing them with fresh basil leaves., pieces of fresh chili peppers, olive oil and bread cube. Serve lukewarm