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Thursday, February 9, 2012

Margot's Special Recipes: Spicy Tomato Soup

For everybody, whether I know you or not, who is in Europe, here is something to warm you up in this very cold winter ! And for all you in the Southern Hemisphere, you can try this too ! It's the perfect recipe for Winter and you can even have it cold in the Summer. This is a recipe I designed myself, I originally just had a bad craving for tomato soup and made myself the ultimate tomato soup !

Here's what you need:
(Makes 2-3 servings)
-1 punnet of cherry tomatoes
-3 Large tomatoes
-Tomato paste
-Parsley
-1 medium onion
-1 clove of garlic
-Fresh chili, or dried chili seeds
-Cinnamon
-Cumin
-Paprika
-500mL of beef stock
-Salt & pepper
-Olive oil

And, here's how to make this delicious soup:
Slice the onions and crush the garlic.

Add some olive oil to a medium/large pot or saucepan. 


Add the onions and garlic to the saucepan, and simmer on low heat.

Chop the cherry tomatoes into quarters and slice the tomatoes. If you want your soup in the "rustic style", you may want to do this finely, but what I am showing you today is the blended version.

Add the tomatoes to the saucepan and mix with a wooden spoon, raise the heat to medium.

Cook this until the juice from the tomatoes has created a liquid at the bottom of the pan. Then bring this to a boil.

Add the stock, if you can't find any liquid stock, you can buy the concentrated dose or the stock cubes, and dilute them into water (500mL). The soup should have stopped boiling as you added the stock, now you want to re-bring this to a boil.

Add a good amount of tomato paste, this will give your soup a richer taste, so you can vary the amount which ever way you want. (Just don't get too carried away !)

Bring to a boil.

Take the saucepan off the heat and blend it. You can use a blender or a handheld-blender like I did, or you can leave it as it is for a rustic look. As I mentioned earlier, it helps to chop the ingredients more finely if you choose the rustic option.

Your soup should now resemble a variation of this. Bring to a boil.

Add your finely chopped fresh chili or like I did, you can used dried seeds from the chili. The dosage can vary, depending on how mild or spicy you want it. This amount delivered a spicy but not too spicy soup. (Your mouth will not catch fire, I promise). Add a shake of cinnamon, a teaspoon of cumin and a teaspoon of paprika. Bring to a boil. Stir well.



The soup is ready to serve ! You may decorate it with parsley as I did, you can also serve it with raita or natural yogurt. This soup goes very well with a glass of red wine, or some non-alcoholic options are a glass of milk and even some Christmas/Winter tea. I really recommend to serve it with raita, which is a mixture of natural yoghurt, mint and cucumber. I cannot stress this enough, it tastes sensational with the soup ! Serve it on the side in a small bowl, and it will also sooth your tongue from the spicy-ness. 

Enjoy !



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