by Vicki Delany
Looks like I’m out
of step again. We’re talking about
libraries on the blog, but I’m giving you a recipe for tomato soup. Perhaps I’ll
tell you another time why I have been called the Margaret Atwood of Prince
Edward County (and yes, it has to do with libraries) but I know that right now
you’ve got countertops covered with tomatoes and you’re wondering what do to
with them.
The thing about tomato season, is that when it’s over, it’s over. Sure you can buy tomatoes all year
round – hard, firm, tasteless things that have turned red by an injection of gas,
not the warmth of the sun.
Last time I talked
about my love of tomato season and I’ve since had requests on my Facebook page
(https://www.facebook.com/evagatesauthor/) for my soup recipe. So here it is. Enjoy.
Vicki
Delany’s Tomato and Red Pepper Soup
5 LBS FRESH TOMATOES
3 MEDIUM RED BELL PEPPERS
2 TBSP EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON CHOPPED FRESH SEEDED RED CHILI
SALT AND FRESHLY GROUND BLACK PEPPER
1 CLOVE OF GARLIC, FINELY CHOPPED
1 TABLESPOONS BALSAMIC VINEGAR
2 1/2 CUPS VEGETABLE
OR CHICKEN STOCK
Place tomatoes in a large pot of boiling water for about 60
seconds. Transfer them immediately to a large bowl of water. Cool, then peel
off the skins and remove seeds.
Broil peppers (turning regularly) until the skins are charred.
Place them in a covered bowl until they’re cool enough to handle. Then peel and
finely chop.
Heat olive oil in a large, heavy-bottomed saucepan over
medium heat.
Add the chilli peppers, chopped red peppers and a pinch of
salt. Cook for 5 minutes.
Add garlic, and cook for 2 minutes.
Add chopped tomatoes, another pinch of salt, and vinegar.
Cook for another 10 minutes.
Add the stock, bring to boil and simmer for 15 minutes.
Cool slightly.
Using an immersion blender, tabletop blender or food
processor, blend the soup to a smooth consistency. Can be served immediately or frozen.
Enjoy! This soup goes very well with a good book.
2 comments:
That looks good!
This recipe looks as if it would be excellent. There are still some great tomatoes around. I'm going to try it.
Thanks!
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