To enjoyWith family
Nº of people
75ml of Victor Guedes Olive Oil
- 1000ml of water
- 200g of potatoes
- 50g of onions
- 125g of yellow pumpkin
- 150g of ripe tomatoes, without seeds
- Coriander, to taste
- Salt, to taste
- Ground pepper, to taste
- Sugar, to taste
Method of preparation
Prepare a soup base with the water, salt, olive oil, potatoes and onion. Grind it.
In 2/3 of this base, add the ripe tomato, without the seeds but with the skin. Let it boil.
On the remaining base, add the yellow pumpkin and let it boil. Grind this as well
Correct the seasoning of the tomato cream, adding sugar if it is acid.
Serve the tomato cream and fold the pumpkin cream.
Drizzle with olive oil, decorate with coriander and serve it hot.
The tomato’s skin must be kept as it grants a more vibrant red colour to the dish.