Tomato soup with crayfish tails
Step 1
Make a cross-shaped cut in the tomatoes and plunge them into boiling water for 30 seconds. Then rinse with cold water and peel off the skins. Puree the tomatoes and basil in a blender. While blending, add olive oil, vinegar, pepper, and salt. Refrigerate.
Step 2
Boil the crayfish in boiling salted water for 4 minutes. Let cool. Cut the cucumber and onion into small cubes and the olives into thin slices.
Step 3
Cut off the crayfish tails and remove the shells. Add the chopped cucumber, onion, and olives to the soup and stir. Ladle the soup into bowls, placing the crayfish tails in the center. Serve with warm bread.
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