Tomato soup with crayfish

First of all, you need to prepare the tomato base of the soup. Take the basil, cut off the leaves, wash and dry. Remove the skin from the tomatoes and grind them in a blender along with the basil. In the resulting tomato puree, add olive oil, pepper, salt and vinegar. This base can be used in two ways to make soup, as a cold soup - to do this, put the base in the refrigerator until the other ingredients are ready, or if you prefer the warm option, boil the puree until boiling and set aside .

Dip the crayfish necks in salted boiling water and cook for about 4 minutes. Finely chop the onion, olives and cucumber. Fry the onion, then add it with olives and cucumbers to the tomato base. Pour the soup into a dish, put the crayfish necks in the center. Garlic croutons are an ideal addition to the dish, for this, take a baguette or a loaf, cut it into thin slices, rub them with garlic and fry in a dry frying pan in a small amount of oil.