Tomato soup with crayfish tails
Description
A hearty first course. Recipe for tomato soup with crayfish tails from Provençal cuisine. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Make a cross-shaped incision on the tomatoes, then immerse them in boiling water for half a minute. Then rinse under cold water and remove the skin. Blend together with basil in a blender. While continuing to blend, gradually pour in olive oil and vinegar, then add pepper and salt. Place in the refrigerator.
- 2
Step 2
Boil the crayfish in salted boiling water for 4 minutes. Cool. Cut the onion and cucumber into small cubes, and slice the olives into thin circles.
- 3
Step 3
Cut off the crayfish necks and remove their shells. Add onion, sliced cucumber, and olives to the soup, and stir. Pour the soup into portions, place the crayfish necks in the center. Serve with hot bread.