- olive oil - 3 items. spoons
- bulb - 1 piece
- white dry wine - 30 milliliters
- fresh tomatoes - 1 kilo (or canned in own juice)
- sprigs of cilantro - 2 pieces
- garlic - 2 teeth
- white bread - 200 Grams
- sugar - 1,5 st. spoons
- salt, pepper - 1 piece (to taste)
Wash tomatoes, make an incision from above as a cross, add boiling water and remove peel, pulp finely chopped. Peel onion and garlic, finely chop. Kinzu wash, chop. Heat olive oil in a saucepan. Fry the onion, 5 min. Add wine, cook 1 min. Covered with sliced tomatoes, cilantro, garlic and sugar. Salt, pepper, mix and cook on low heat for 25 minutes. With bread remove the crust, crumb to break into small pieces. Remove the soup from the fire. Add the bread to the pan, close the lid and let stand for 5 minutes, so that the bread is soaked. Crush the bread with a fork, stir the soup. Pour into portions, sprinkle with olive oil.
Servings: 4