Seafood tomato soup

5 Minutes Put the frozen seafood cocktail in a deep bowl and pour boiling water over it. Leave for 5-7 minutes, then drain in a colander and pat dry. Transfer to a saucepan, pour 500 ml of water and put on medium heat.

5 Minutes Meanwhile, heat a tablespoon of vegetable oil in a frying pan and fry the chopped onion and garlic in it until golden brown. Add the resulting roast to the pan with seafood.

5 Minutes Chop the tomato and sweet bell pepper into small cubes. Throw into the same pan where the onions and garlic were cooked, and quickly fry, stirring constantly, for a couple of minutes, no longer.

5 Minutes Add roasted vegetables to the pot. Stir soup, bring to a boil. Salt lightly and toss in a few black peppercorns.

5 Minutes Pour in tomato juice. Add saffron, herbes de Provence and dried basil. Bring the soup to a boil again.

5 Minutes Squeeze about a tablespoon of lemon juice into a saucepan. Stir and let the soup boil for another five to seven minutes. Meanwhile, beat the eggs in a small bowl.

5 Minutes Pour the beaten eggs into the boiling soup in a thin stream, constantly stirring the liquid with a spoon. Remove the pot from the heat, cover with a lid and leave for 5 min.

5 Minutes Let the soup cool slightly and pour into bowls. Each serving of soup can be additionally sprinkled with black pepper and sprinkled with lemon juice.

5 Minutes **TIPS & NOTES:** - A good Provencal blend includes basil, oregano, rosemary, savory and thyme.