Summer menu: Fresh tomato soup with oregano and Eggplant salad with mayonnaise
Summer Menu: Fresh Tomato Soup with Oregano and Eggplant Salad with Mayonnaise Summer is the season when nature delights us with the most delicious and aromatic ingredients. The menu I propose today is a celebration of summer, a perfect duo made up of a soup of fresh, sweet, and juicy tomatoes, and a creamy eggplant salad with mayonnaise, reminding us of sunny days spent in the garden. These recipes are not only tasty but also easy to prepare, so you can easily make them for your family and friends. Preparation Time - Tomato Soup: 30 minutes - Eggplant Salad: 20 minutes (plus cooling time) - Total Time: 50 minutes Number of Servings - Tomato Soup: 10 servings - Eggplant Salad: 6 servings A Brief Introduction to the World of Tomato Soups Tomato soup is a sun-loving and warmth-symbolizing dish, representing the richness of summer. It can be served hot or cold, making it ideal for hot days. Tomatoes, the essence of this soup, are rich in vitamins, antioxidants, and low in calories, making them a perfect ingredient for a healthy diet. Combined with oregano, an aromatic spice, the soup gains a special flavor, bringing Mediterranean aromas to the table. Fresh Tomato Soup with Oregano Ingredients - 2.5 kg very ripe tomatoes (softer ones can even be squished) - 6 l water - 3 peeled carrots, left whole - 2 peeled onions, whole - 1 small peeled celery, whole (or celery leaves) - 1 peeled parsley root, whole - 150 g homemade noodles (or rice) - Oregano leaves (optional) - Salt to taste - 3 tablespoons olive oil (optional) Step-by-Step Instructions 1. Preparing the Tomatoes: If you have prepared tomato juice in advance, now is the time to boil it. Add water and vegetables (carrots, onion, celery, and parsley). Simmer on low heat, covering the pot with a lid, until all ingredients are well cooked (about 20-25 minutes). 2. Separating the Ingredients: Remove the cooked vegetables from the soup. If you are using whole tomatoes, boil them together with the vegetables. After boiling, pass the tomatoes through a fine sieve. Use a spoon to mash the tomatoes, so only the pulp remains in the soup. 3. Finalizing the Soup: Put the soup back on the heat, add the noodles or rice, oregano, and olive oil. Boil until the noodles or rice are cooked (about 8-10 minutes). Season with salt to taste. 4. Serving: The soup can be served hot or cold. If you want to serve it cold, let it cool down and then refrigerate. It is delicious and refreshing! Practical Tips for Tomato Soup - Tomatoes: Choose very ripe and juicy tomatoes for maximum flavor. Summer Romanian tomatoes are the best choice. - Oil: Olive oil adds a note of flavor, but if you prefer a lighter soup, you can omit this ingredient. - Variations: You can also add other herbs, such as basil or thyme, to diversify the flavors. Eggplant Salad with Mayonnaise Ingredients - 2 kg eggplants, roasted directly over an open flame - 2 finely chopped onions - 6 tablespoons homemade mayonnaise - Salt to taste Step-by-Step Instructions 1. Roasting the Eggplants: Roast the eggplants over an open flame until the skin turns black and the flesh softens. This process gives them a smoky and delicious flavor. Let them cool slightly, then peel off the skin. 2. Preparing the Salad: Finely chop the peeled eggplants. In a bowl, mix the chopped eggplants with the onion and mayonnaise. Season with salt to taste. 3. Cooling: Place the salad in the refrigerator for a few hours before serving. This step is essential for the flavors to blend perfectly. Practical Tips for Eggplant Salad - Eggplants: Choose young eggplants with smooth skin, as they are less bitter. - Mayonnaise: Use oil with a mild flavor, such as sunflower oil, so as not to alter the flavor of the roasted eggplant. - Variations: Add chopped garlic for a more intense flavor or olives for a Mediterranean aroma. Combining the Menu This menu is perfect for a summer meal with friends and family. You can serve the cold tomato soup in elegant cups, topped with a drizzle of olive oil and fresh oregano leaves on top. The eggplant salad can be served with toasted bread or warm flatbreads, making it a perfect combination. Frequently Asked Questions 1. Can I use canned tomatoes? Yes, if you do not have fresh tomatoes, canned tomatoes can be used, but the taste will be different. 2. How can I store the soup? The soup keeps well in the refrigerator for 3-4 days. You can also freeze it for later use. 3. Can I make the eggplant salad without mayonnaise? Yes, you can use Greek yogurt or a tahini paste for a healthier option. Nutritional Benefits Tomato soup is rich in vitamin C, lycopene, and antioxidants, benefiting heart health and improving skin appearance. Eggplant salad is an excellent source of fiber and vitamins, contributing to healthy digestion. This summer menu will not only delight your taste buds but will also bring a boost of health to your life. I invite you to try it and enjoy the flavors of summer!
Preparation
Tomato Soup If you made the tomato juice in advance, boil it together with water and vegetables until they are well cooked. Remove the vegetables, add the noodles, oregano, and oil until the noodles are cooked. Adjust the salt. If you are using whole tomatoes, boil them with the vegetables in water over low heat, covering the pot with a lid, until everything is well cooked. Remove the vegetables. Pass the tomatoes through a fine sieve. Bring the soup to a boil again, add the noodles, oregano, and oil. When the noodles are cooked, adjust the salt. The soup can be served cold or hot. Eggplant Salad Peel the eggplants when they are warm to keep them white. Chop them finely. Mix the eggplants with onion and mayonnaise. Adjust the salt. Refrigerate for a few hours before eating it. To make tomato juice, I have a special machine (it looks somewhat like a meat grinder) that separates the pulp and juice from the skin and seeds. If you don’t have one, you can use a finer sieve. Boil the tomatoes and strain them through the sieve, using a spoon to mash the tomatoes until all the pulp has passed through the sieve. Discard the skins and seeds. For the mayonnaise, I use oil with no strong flavor (like sunflower oil, for example, not olive oil) so it doesn’t affect the flavor of the roasted eggplant.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
