Tomato soup with rice and lutenica relish is an ideal solution for anyone who likes piquant gourmet food. People say that this soup is so good that hot or cold, you don’t even need bread with it.
Numerous recipes state that an essential ingredient of tomato soup is a handful of rice. We agree that this makes it exceptionally tasty. Rice, and specifically the ordinary short-grain variety, soaks up the excess acid from the tomatoes and adds to the soup a rich, thick texture and full flavour. To achieve a better balance of the tomato’s acid flavours, instead of sugar we used sweet balsamic vinegar, which has a special sweet-and-sour flavour that adds a wonderful aromato our tomato soup.
Dice the fresh tomatoes. Rinse the basil and dry well with a towel.
Ina deep pan heat the oil, add basil leaves and sautee for a few seconds while stirring. Add the diced tomato, pepper and salt to taste, mix and allow to simmer on a moderately low heat, until the tomato softens or is almost completely transformed into a thick sauce. Add the lutenica and rice, mix it all well and then pour in the tomato juice. Keep on the heat until the rice is cooked. Season the soup with a teaspoon of balsamic vinegar.