Eggplant and roasted tomatoes soup with samphire (Salicornia) and almond

4 small aubergines
6 small tomatoes
2 small onions
3 garlic cloves
1/4 red pepper
olive oil
1/2 teaspoon of salt
1/2 teaspoon of paprika
1 L of water
salicórnia Riafresh
almonds in toasted chips

Cut the aubergines, tomatoes, onions, peppers and garlic, sprinkle with salt and paprika and water with a strand of olive oil. Bake at 200º C for about 30 minutes. Put the vegetables in a saucepan with the water and let them boil. Grind very well.

Serve with chopped salicornia and toasted almonds.

Recipe and photo by Blog Prazer a Cozinhar