We love tomato and we stock homemade tomato sauce for winter, top-up our freezers and then borrow some more from neighbours.
These days (weeks actually) we make our winter preserves and we fear not to forget tomato taste by the next summer. However, it would be a pity to not make homemade fresh tomato soup few more times this year, before tomato leaves the stage. But how, you may wonder? We suggest Little Chef’s way.
LITTLE CHEF & LITTLE MARKET: TOMATO SOUP
Soon, the last tomato will leave the stage and we decided to show our appreciation to summer and send the last farewell by making organic tomato homemade soup. When basil, chilies, wine vinegar and a little bit of sugar join the plot, the outcome is a dish that will seduce you with its character and show you that boring soups with lots of flour and oil are historic relics. If there is some basil left, plus some of your precious time, you can also make basil pesto.
If there is some basil left, plus some of your precious time, you can also make basil pesto. As a spice in a plate of this soup, or as a spread on some fresh bread, it will make this meal fulfilling. This time I’ve used beautiful tomato variety from Little Market called Black Zebra, but if you will not be able to find it, the standard plum-like tomato will do.
Tomato + basil are in love
Tomato soup is classic comfort food, regardless of weather conditions. It is a perfect choice when we want to warm up ourselves on the couch in front of the TV or cool ourselves with some cold soup when having a picnic.
INGREDIENTS FOR 4 TO 5 PERSONS: (all produce by SD projekt)
2 kg of ripe tomato (meaty, plum-like variety)
50 g butter
4 cloves of garlic
2 tablespoons of wine vinegar
2 pinches of sugar
Handful of fresh basil
Half of fresh chili pepper (remove seeds)
Salt to taste
1. Cross-cut tomato skin and soak in hot water for few minutes. Flush with cold water, remove the skin and chop into cubes.
2. Heat the butter at mid-heat and stew chopped onion until softens.
3. Add chopped chili pepper and garlic, stew for another 2 to 3 minutes.
4. Add vinegar and sugar and cook for another 1 to 2 minutes.
5. Add chopped tomato, after boiling cook on mid-heat for 20 minutes.
6. Remove from the heat, add a handful of chopped bails and leave it like that for 15 minutes.
7. Blend it. If too thick, add water as needed. Boil before serving.
1 large bunch of basil
2 cloves of garlic
50 g walnuts or pine nuts
50 g Parmesan cheese
150 ml olive oil
Salt and pepper
1. Blend basil, garlic, nuts, and cheese together. Add salt and pepper to taste. Slowly add olive oil and blend until oil is well mixed with other ingredients.
Little Chef spins the cooking spoon and new recipes are there – next creation from our little kitchen is coming soon.