{"id":21298,"date":"2025-01-29T04:56:00","date_gmt":"2025-01-29T02:56:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=21298"},"modified":"2025-01-30T01:01:38","modified_gmt":"2025-01-29T23:01:38","slug":"sopa-de-tomate","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/01\/29\/sopa-de-tomate\/","title":{"rendered":"Sopa de tomate"},"content":{"rendered":"
\n
\"sopa<\/figure>\n<\/div>\n\n\n
\n\n\n\n

\u00bf Cu\u00e1nto tiempo hace que no saboreas una deliciosa sopa de tomate<\/strong> ? Un plato vegano y delicioso. El tomate<\/strong> est\u00e1 compuesto principalmente por agua y su macronutriente mayoritario son los hidratos de carbono<\/strong>. Los tomates y sus derivados son especialmente ricos en licopenos, responsables del color rojo del fruto. El licopeno es un carotenoide sin actividad provitam\u00ednica A, que presenta un alto poder antioxidante relacionado con un menor riesgo de padecer enfermedades cr\u00f3nicas, como el c\u00e1ncer y las enfermedades cardiovasculares. El tomate triturado o cocinado y su combinaci\u00f3n con aceite, mejora la absorci\u00f3n del licopeno en nuestro organismo.
<\/p>\n\n\n\n

Ingredientes (4 personas):<\/h2>\n\n\n\n
    \n
  • 6 Tomates maduros<\/li>\n\n\n\n
  • 2 Pimiento verde<\/li>\n\n\n\n
  • 2 Cebolla peque\u00f1a<\/li>\n\n\n\n
  • 6 Ajos<\/li>\n\n\n\n
  • Pan del d\u00eda anterior<\/li>\n\n\n\n
  • Aceite de oliva<\/li>\n\n\n\n
  • Sal<\/li>\n\n\n\n
  • Az\u00facar (opcional)<\/li>\n\n\n\n
  • Agua<\/li>\n<\/ul>\n\n\n\n

    Preparaci\u00f3n: <\/h2>\n\n\n\n
      \n
    1. En una cazuela, dora en aceite caliente los ajos pelados y cortados en l\u00e1minas.<\/li>\n\n\n\n
    2. Pelar la cebolla, lava el pimiento y retirar las semillas, y picarlo peque\u00f1o. A\u00f1adimos a la olla, y dejamos a fuego lento que se vaya pochando todo, poco a poco. Echar un poco de sal para que ayude a \u201csudar\u201d a la cebolla, y que as\u00ed se cocine antes.<\/li>\n\n\n\n
    3. Mientras, pelamos los tomates y los partimos en trozos peque\u00f1os.<\/li>\n\n\n\n
    4. Cuando el sofrito est\u00e9 blando y dorado, echamos los tomates y dejamos cocer todo un ratito, para que se haga bien. Remueve con una cuchara de palo para que no se queme. <\/li>\n\n\n\n
    5. Si el tomate te resulta muy fuerte de sabor o de digerir, a\u00f1ade una pizca peque\u00f1a de az\u00facar, que le restar\u00e1 acidez.<\/li>\n\n\n\n
    6. A\u00f1adimos agua hasta cubrirlo todo y sazona a tu gusto. Dejamos hervir a fuego bajo-medio unos diez minutos.<\/li>\n\n\n\n
    7. En el momento de servir, coloca en el fondo del plato una rebanada de pan gruesa (tostada o sin tostar) y vuelca la sopa encima.<\/li>\n<\/ol>\n\n\n\n

      Para acompa\u00f1ar esta sopa de tomate un picado<\/strong> de Horno Al-Madain. Un pan \u00fanico de textura y sabor diferencial que guarda el origen y la personalidad de Andaluc\u00eda<\/strong>. Con una gran hidrataci\u00f3n y durabilidad y su\u00a0 aspecto artesanal<\/strong>\u00a0con color tostado. La corteza es fina y crujiente y su miga tiene una esponjosidad. El pan picado andaluz<\/strong> es un pan candeal artesano, que se trabaja con la masa formada con la harina de trigo y despu\u00e9s se aplica el proceso de refinado, que consiste en estirar la masa varias veces. Consiguiendo la textura y forma que tanto caracteriza al picado<\/strong>. Que se distingue con sus cortes cruzados en la superficie.<\/p>\n\n\n

      \n
      \"\"<\/figure>\n<\/div>\n\n
      \n
      \"\"<\/figure>\n<\/div>\n\n\n

      <\/p>\n\n\n\n

      <\/p>\n\n\n\n

      <\/p>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

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