If you plan to have a denser Halloween party eating, rather than funny themed snacks, you can cook mashed tomato soup and serve it with sandwiches. Cook the soup from canned tomatoes in their own juice with the addition of fragrant herbs and spices. Fresh basil and garlic will add to the soup pleasant Italian touch. Grind the finished soup in a blender. But he will remain a simple tomato soup without additional festive surroundings. If desired, you can pour it into glass test tubes. Instead of regular bread for soup, prepare delicious brown bread sandwiches with an amazing mix of apple confiture and cheese and cut them themed ghost figures, pumpkins or bats. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Tomato soup
- 1 can 800 gr. canned plum tomatoes
- 3 tbsp. l olive oil
- Half the fennel root, chopped, about 2.5 tbsp.
- Half a large onion, chopped, about 1 tbsp.
- 4 cloves of garlic, crushed
- 1 and 1/4 tsp coarse salt
- 1 tsp fennel seed
- 1/8 – 1/4 tsp red pepper flakes, optional
- 2 tbsp. vegetable broth
- 2 tbsp. tomato juice
- 6 basil leaves, ragged
- 1 tbsp. l freshly squeezed lemon juice
Sandwiches with Munster Cheese and Apple Confiture
- 16 square slices measuring 9 cm. Westphalian pumpernickel or other brown bread
- 0.5 tbsp. apple confiture
- 8 slices of Munster cheese, approximately 100 gr.
- 8 slices of cheddar, about 100 gr.
- Special equipment: curly cuts for cookies (pumpkins, ghosts, cats, bats and witches), optional
Additional decorations
- Mugs of Pickles
- Sprigs of fennel
- Pimento stuffed olives
Recipes with similar ingredients: plum tomatoes, fennel onion, tomato juice, lemon juice, red pepper flakes, fennel seeds, munster cheese, cheddar cheese, apple jam, basil
Recipe preparation:
- In a medium-sized saucepan over medium-high heat, preheat olive oil. Add fennel, onion, garlic, salt, seeds fennel and red pepper flakes, if you use it, and fry, until the vegetables soften and slightly darken, about 5 minutes.Pour the liquid from the tomatoes into a separate bowl and set aside, then gently crush the tomatoes with your hands. Add tomatoes to pan, increase heat to high and cook until they are begin to darken slightly, about 5 minutes.
- Add deferred tomato liquid, vegetable stock, tomato juice and basil leaves. Bring to a boil, stir, reduce heat to moderately weak, cover and simmer until vegetables will not be ready, and the soup will not evaporate a little and will not thicken, about 30 minutes.
- Remove the pan from the stove and grind the soup in several batches mashed with a submersible or conventional blender, or in the kitchen harvester. Add lemon juice and pepper to taste. Serve.
- Munster cheese sandwiches: toast bread pumpernikel in a toaster or in the oven until slightly crisp, about 5 minutes (or less if using a toaster). Spread on one side of each slice of bread is apple jam. Lay out the cheese on top of the confiture, top with the remaining piece of bread. By If desired, cut a figure out of the sandwich. Optional decorate.
