Tomato soup

Ingredients:

• 400 g (Italian) tomatoes (canned)
• 1 red onion
• 1 red bell pepper
• 1 zucchini
• 50 g sun-dried tomatoes
• 70 g tomato puree
• 100 gr fuet
• 4 cloves of garlic
• vegetable stock
• black pepper
• sunflower seeds
• 50 ml cream

Preparation:

1. Preparation: Fill the sous vide container with water and set the sous vide device to 88 degrees. Cut the red onion, garlic, Italian tomatoes, zucchini, and bell pepper into large pieces. Fill the vacuum bag with all these ingredients and add the tomato puree. Optional: Grill the zucchini and bell pepper before putting them in the bag, this will give the soup an even heartier bite.
2. Cooking: Cook the bag for 1.5 hours at 88 degrees. In the meantime, cut the fuet into thin cubes and fry it golden brown together with the sunflower seeds.
3. Puree: After 1.5 hours, carefully remove the bag from the water bath. Place the contents in a pan and puree the contents with a hand blender or food processor. Add some vegetable stock to achieve the right thickness.
4. Finishing: Season the soup with some black pepper. Serve the soup in a bowl with the chorizo, pine nuts, sun-dried tomatoes and a dash of cream.

You will need the following products to prepare this recipe:

[product=sous-vide-bak]
Choose your size [/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]