Shut Pipeline Soup

Ingredients

• 2 large zucchinis
• 1 red bell pepper
• 2 onions
• 3 cloves garlic
• 1 red chili pepper
• 800 ml canned diced tomatoes (2 cans)
• 1 liter vegetable broth
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika powder
• 1 tsp ground cumin
• 4 eggs
• salt and pepper to taste
• fresh parsley for garnish

Method

1. Slice the zucchinis lengthwise into thick strips (about 1.5 cm wide).
2. Grill the zucchini strips in a grill pan until they have grill marks and are cooked. Set aside.
3. Finely chop the onions, garlic, and chili pepper.
4. Dice the bell pepper.
5. Heat olive oil in a large soup pot. Sauté onion, garlic, and chili pepper for 3 minutes.
6. Add the bell pepper and cook for 2 minutes.
7. Add cumin and smoked paprika, cook briefly.
8. Add the diced tomatoes and broth, bring to a boil, and simmer for 20 minutes.
9. Season with red wine vinegar, salt, and pepper.
10. Meanwhile, hard-boil the eggs (8 minutes), cool, peel, and halve them.
11. Blend the soup with an immersion blender until smooth.
12. Divide the soup among 4 deep bowls.
13. Place 2 grilled zucchini strips diagonally on each bowl as a pipeline.
14. Place a half egg at the end of the zucchini as a 'valve'.
15. Garnish with fresh parsley.

Serving notes

• Serve with crusty bread to break the tension.
• Arrange the zucchini strips clearly as a pipeline.
• Drizzle extra olive oil over the soup for shine.