夏天精力也要紅不讓的 番茄湯

材料：橄欖油30ml、洋蔥碎60公克、蒜頭碎10公克、紅蕃茄300公克、蕃茄糊20公克、雞湯800ml、鹽10公克、玉桂葉一片

作法：
1.將紅蕃茄壓碎備用。
2.用橄欖油炒香洋蔥、蒜頭碎和蕃茄糊後，加入蕃茄一起炒，再加入雞湯和玉桂葉。同時慢火煮約30分鐘，即可調味關火。

美味絕招：
1、盡量選用顏色較紅較熟的番茄。
2、番茄湯熬煮時最好以文火細燉，讓湯頭由酸轉甜為佳。

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The special tomato soup which provides you a vigorous summer time

lngredisnt :olive oil 30ml、 chopped onion 60g、 chopped garlic10g、red tomato 300g、 mushed tomato 20g、 chicken soup 800ml、 salt 10、Bay leaf1 piece.

Procedures:1.Prepare some pressed red tomato. 2. Fried the garlic, chopped onion and mushed tomato with olive oil for a while, than put the pressed tomato to stir-fry again. Put in the chicken soup and bay leaf, stew for 30 minutes then is finished.

Master-stoke: Please select the red and riped tomato. When stew the tomato soup, please braise it until the taste from sour turn to sweet

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