Cold Tomato Soup with Smoked Paprika

A package of AIA AeQuilibrium Oven-Baked Turkey Breast

1 kg of vine tomatoes

100 g of crème fraîche

A teaspoon of sugar

A glass of vegetable broth

2 sprigs of fresh thyme q.b.

Fresh basil

Extra virgin olive oil q.b.

Smoked paprika powder q.b.

Salt and pepper

Description

AIA proposes a summer recipe perfect for a light lunch or dinner: it's the cold tomato soup with smoked paprika, yogurt sauce, and AeQuilibrium oven-baked turkey breast.

Soups always make us think of cold autumn evenings or, in general, the winter period: in this preparation, however, the tomato soup is cold and is flavored with AIA's AeQuilibrium Oven-Baked Turkey Breast, to become a perfect dish to enjoy in the summer period, because it's fresh and light.

This recipe is indeed a tasty alternative to the classic gazpacho, but without the use of peppers and with the addition of more delicate, healthy, and digestible ingredients such as - precisely - the turkey, the smoked paprika and the crème fraîche, a sauce made from yogurt and cream, which makes the cold soup inviting and creamy.

The cold tomato soup is a great food to savor in the summer: tomatoes - especially raw - are rich in vitamins B and C, antioxidants and betacarotene, all beneficial elements for our body and that protect the skin from the sun. Paprika is also a source of betacarotene, in addition to having a high content of vitamin A.

Try it for lunch when the heat is felt, or for dinner if you want to try something different from the usual: here is the complete recipe for the cold tomato soup with smoked paprika, yogurt sauce, and AeQuilibrium!

Baked Turkey Breast

Procedure

Wash the tomatoes well, cut them in half and arrange them on a baking tray covered with parchment paper. Season them with extra virgin olive oil, salt, pepper, sugar, and thyme sprigs. Bake the tomatoes at 200°C for 20 minutes.

Once ready, remove them from the oven and let them cool at room temperature, then remove their skin using a small knife or kitchen tongs.

Transfer the peeled tomatoes to a blender with the vegetable broth, then blend until you get a dense and velvety cream.

Put the tomato cream directly into the dishes and season on the surface with a drizzle of extra virgin olive oil. Decorate the soup with the yogurt crème fraîche using a spoon or a kitchen dispenser.

Add AIA's AeQuilibrium Oven-Baked Turkey Breast cut into strips and a few leaves of basil.
Pepper to taste and, only at this point, add a sprinkle of smoked paprika in each dish to give an extra touch of taste.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.