Ingredients:
1 onions, finely chopped
2 tablespoons olive oil
5 garlic cloves, pressed
10 -12 medium fresh ripe tomatoes
salt ( not too much, capers are salty enough already)
pepper
1/4 liter vegetable stock
2 -3 teaspoons fresh thyme leaves
1 -2 tablespoon balsamic vinegar ( good quality)
1 bunch fresh parsley, chopped
3 tablespoons capers, rinsed
Directions:
Pour hot water over tomatoes and leave them there for 1 minute.
Then put them in ice water.
Peel and deseed them while keeping the juices.
Chop the tomato pulp coarsely.
Set 6 tablespoons aside.
In a large pan, saute onion in hot oil for 2 minutes.
Add pressed garlic.
Cook for another 5 minutes.
Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
Simmer for 5 minutes.
Remove from heat.
Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
Let it cool and chill it for 2-3 hours (it can be made a day ahead).
Taste again.
Add more of the spices if you like.
Serve with baguette and garlic butter.
The soup tastes the best cold, but not ice cold!
Enjoy with a good glass of rose, and have fun.
Servings: 4-6
Time preparation: 30 min.
Time total: 45 min.