Tomato soup with fresh tomatoes and cheese sandwiches

Ingredients:

• 2 kg. tomatoes (1800 g. cut into 4 pieces, 200 g. finely chopped)
• 2 thin slices of lightly salted ham
• 1/2 tbsp. grated mozzarella cheese from skim milk
• 1/2 cup sharp cheddar cheese, grated
• 1/2 cup mini butterfly macarons or other small macarons
• 4 slices multigrain bread
• 2 tbsp. extra virgin olive oil
• 1 crushed clove of garlic
• 4 green onions, chopped
• 1.5 tbsp. heavy cream
• Coarse salt and freshly ground pepper
• Chopped basil for garnish

Preparation:

1. Quarter the tomatoes and puree them in a blender. Heat 1.5 tablespoons of olive oil in a saucepan over medium heat. Add the garlic and half the green onion and cook, stirring, for 2 minutes. Increase the heat to medium-high.
   
   Puree the tomatoes through a fine sieve into this saucepan. Add the finely chopped tomatoes, 1 cup of water, heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring to a boil and cook for 5 minutes, until the mixture thickens. Add the pasta and cook for another 10 minutes, until tender. Season with salt and pepper.
2. Add both types of cheese to the remaining green onions and mix. Divide half of the mixture between two slices of bread. Top each slice with a slice of ham, the remaining cheese mixture, and cover with the remaining bread.
   
   Heat the remaining 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Toast the sandwiches for 3 minutes per side, until the cheese is melted, then cut them in half. Ladle the soup into bowls and garnish with basil. Serve with the sandwiches.
   
   We suggest you cook tomato soup with shrimp.