Tomato and Pimiento Soup






Serves 4



A very quick "Ctorecuploard'" recipe - perfect for an impromptu dinner party.




50 g (2 oz) butter

1 onion, finely chopped

2 cloves garlic, crashed

400 g (14 oz) can pimientos, drained, rinsed and chopped

230 g (8 oz) can chopped tomatoes

600 ml (1 pint) chicken stock, salt and pepper to taste

2 tablespoons snipped chives Croutons

2 slices white bread, crusts removed

2 tablespoons oil




1- Melt half the butter in a pan. Add the onion and 1 garlic and cook until soft.

2- Add the pimientos and tomatoes, cover and cook gently for 10 minutes.

3-Add the wine, cook for 5 minutes, then add the stock and cook for 5 minutes.

4- Transfer to a food processor or blender and puree until smooth. Return the soup to the pan, season and heat through.

5-To make the crotons, cut the bread into small cubes. Heat the remaining butter and the oil in a frying pan, then fry the bread cubes until golden. Drain on kitchen paper.

6- Transfer the soup to individual bowls and garnish with the chives and crotons to serve.



Rocket Soup with Parmesan
Serves 4-6



Rocket is a salad leaf with a superb pungent, peppery taste. Substitute watercress, if you can't obtain it.




2 tablespoons quality olive oil

2 cloves garlic, crashed

250 g (8 oz) potato, diced

175 g (6 oz) rocket; chopped

1. 2 liters (2 pints) vegetable stock salt and pepper to taste 4 tablespoons freshly grated Parmesan cheese 1/4 teaspoon dried crushed chilies (optional)




1-Heat the olive oil in a large pan. Add the garlic and cook for 1 minute.


2-Add the potato and stir until coated in oil. Add the rocket, reserving a few leaves for garnish. Stir and cook for 2-3 minutes.


3-Heat the stock and add to the rocket mixture. Season with salt and pepper, cover and simmer for 20 minutes.


4-Ladle into soup bowls and sprinkle with Parmesan, and dried chilies if desired. Garnish with rocket leaves to serve.



Last Updated: June 7th, 2011


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