Time: 60 minuti
Difficulty: Facile

Ingredients for 6 people:
300 g of gluten-free buckwheat soup
1 small white onion
2 coasts of celery
1.5 l of gluten-free vegetable broth
6 ripe red tomatoes
80 g of peeled almonds
20 g of granulated sugar
dried oregano
extra virgin olive oil
fine salt
black pepper in grains

Method:
Wash the tomatoes and engrave the surface by making a cross cut with a knife; cook in boiling water for 10-15 seconds, then remove and transfer to a bowl with water and ice. Peel and divide them into 4 parts, then remove the seeds and liquid inside, and lay the petals obtained on a baking sheet lined with parchment paper. Season with a little oil, a pinch of salt, sugar and plenty of oregano, and cook in a hot oven at 70 ° C for about 2 hours.
After about 1 hour and 40 minutes, peel the onion and finely chop it. Peel the celery, wash it, press it with your hand on the top, in order to flatten it, then cut it first into strips and then into cubes. Arrange the prepared ingredients in a pan with 2 tablespoons of oil and brown them for 2 minutes; then add the gluten-free buckwheat soup, stir to flavor it, then sprinkle with the boiling gluten-free stock and bring to a boil. Cook for about 35 minutes, then distribute the soup in individual holster and season with pepper; complete the dish with the tomato petals and the coarsely chopped almonds, and serve, garnish to taste with some whole almonds.