Tomatosoup

with mozzarella

For 4 servings

1 ½ kg aromatic beefsteak tomatoes

2 onions

2-3 cloves of garlic

100 g of streaky bacon

3–4 tablespoons of olive oil

1 tbsp tomato paste

500 ml vegetable broth

4 tbsp whipped cream

salt

pepper

3 tbsp sherry

125 g mozzarella

salt

pepper

50 grams of flour

100 g breadcrumbs

1 egg

Olive oil for frying

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 722 kcal / 3023 kJ 18 g E, 47 g F, 41 g KH

1  Wash, quarter and core the tomatoes and cut out the stalks. Cut the tomatoes into small pieces. Peel the onions and garlic and also dice. Cut the bacon into small pieces.

2  Heat the olive oil in a saucepan over medium heat and fry the cubes of bacon in it for 3 minutes. Add onions and garlic and sauté for 3–5 minutes. Add the tomatoes and the juice and stir-fry for 3–5 minutes.

3 Stir in   tomato paste and sauté for 1 minute. Deglaze with the broth, bring to the boil and simmer for about 15 minutes.

4  Puree the soup. Fold in the cream and season with salt, pepper and sherry.

5  Cut the mozzarella into slices and sprinkle with salt and pepper. Place the flour and breadcrumbs each in a flat plate. Beat the egg in a shallow bowl. First turn the mozzarella slices in flour, then pull them through the beaten egg and finally turn them in the breadcrumbs. Press the breading down a little.

6  Heat olive oil in a pan and fry the mozzarella slices in it on both sides until golden brown. Serve the soup with mozzarella slices.