Španska čorba od paradajza i belog luka / Spanish Garlic And Tomato Soup

Odlična čorbica i divan način za upotrebiti stari hleb i paradajz dok je još u sezoni...

Španska čorba od paradajza i belog luka
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Potrebno:

• 6 čena belog luka
• oko 100gr sveže mlevenih prezli
• 3 paradajza, oljuštena i iseckana
• 1 kašičica mlevene paprike
• 2 jaja
• ulje, so, biber,peršun

Priprema:

Na malo ulja i laganoj vatri propržiti sitno seckan beli luk (oko 1-2'). Dodati prezle i pržiti da blago porumene. Zatim ubaciti paradajz, mlevenu papriku,1 litar vode, so i biber. Ostaviti da proključa, smanjiti vatru, poklopiti i ostaviti da lagani vri oko 30'. Umutiti jaja i u tankom mlazu ubaciti u čorbu i kuvati još 2'. Posuti peršunom.

Spanish Garlic And Tomato Soup

Ingredients:

• 6 cloves of garlic
• about 100gr fresh breadcrumbs
• 3 tomatoes, peeled and chopped
• 1 tsp ground paprika
• 2 eggs
• oil, salt, pepper, parsley

Directions:

Heat some oil over gentle heat, add the garlic and cook for 1-2'. Add the breadcrumbs and cook until they turn light golden brown. Add the tomatoes, paprika, 1 liter of water, salt and pepper. Bring to boil, lower the heat, cover and let simmer for 30'. Whisk eggs and add it in a thin stream to soup. Cook 2 more minutes. Sprinkle with chopped parsley.