Mediterranean Soup Recipe
Mediterranean Soup
Total time: 15 to 30 minutes

Preparation time: a few minutes
Cooking time: 30 minutes

Difficulty: Easy
For 6 servings

- 2 or 3 tomatoes
- 2 tbsp. olive oil
- Water
- Crème fraîche
- Salt and pepper
- Croutons rubbed with garlic
  1. Wash, peel and dice the eggplants. 
  2. Blanch the tomatoes in boiling water for a few minutes; drain and dice.
  3. In a Dutch oven, sauté the vegetables in olive oil for 3 minutes. 
  4. Cover with water and simmer for 20-25 minutes. 
  5. When the vegetables are cooked, purée the soup in a blender and add cream to taste. 
  6. Season as desired. Sprinkle with garlic-rubbed croutons. 
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Photo and collaboration: Tipiak, tapioca importers since 1830

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