[ Mexican flavoured tomato soup ]
I know it’s been a while, when I am writing this post I am no longer a Rotterdam citizen, we sold our house and are living temporary in the east of the Netherlands. That is why it’s been so quit on my blog lately, we had to pack all of our stuff, arrange a ton of things & in the mean time we’re working on a new adventure for Sharp Sharp.
As you all know by now, me and Frankie wanted to travel in Africa for 4 months, but we decided to postpone our trip, because we’re going to sell our Sharp Sharp treats in Rotterdam ( it’s just a start). So the last month we’re also very busy creating new treats, baking batches of gluten free and mostly vegan cakes, cookies & breads, to find the best version of each dish. More news within the next week as to where you can buy/enjoy our treats, as well as where we will reside.
The next 2 weeks I will post a lot of recipes, stories and treats for x-mas as well, since I have prepared a lot of things over the last month. Coming back to the recipe I am sharing today, I made this soup a while ago, because we visited the Bijna waste geweest feest, roughly translate to english, the almost tossed festival. The purpose of the festival was to save around 5000 kilo of veggies and fruits that would normally end up in the trash, because for example they are “deformed” or have some stains from hail or are larger than normal size veggies. We decided to buy 2 bags for this festival and we got to fill them with loads of amazing shaped veggies, to me these veggies look more romantic and rustic because of their shape. As you can see in the photo it’s actually a celebration of a veggie in it’s most natural state.
I loved the initiative by this inspiring company called Kromkommer, which values are based on using veggies that are different and don’t fit into the supermarket because we got so used to straight cucumbers for example. Take a look at the products that they make & the story behind the company on their website.
And check out the recipe I assure you it’s a very lovely tomato soup.
Spicy Tomato soup with yoghurt swirl
INGREDIENTS
- 3 small red/orange bell peppers (175 gr)
- 3 tomatoes (500 gr)
- 2 red onions (150 gr)
- 4 cloves of garlic
- 2 tbsp of maple syrup
- 5 tbsp of olive oil
- 1 red chili pepper
- 1/2 tbsp of coriander seeds
- 1/2 tbsp of cumin seeds
- 1/2 tsp of pimentón
- a pinch of smoked pimentón
- 1/4 tsp of peri peri
- 1 liter of water
- 1 jar of canned tomatoes (400gr)
- a bunch of fresh coriander/cilantro
- 200 gr of (soy) yoghurt
- 1 lime zest & juice
- 1 tsp of ground cumin
- 25 gram of pickled jalapeños
- salt & pepper
Preheat your oven at 200°C. Start by chopping your bell peppers, tomatoes, onion and add to a baking tray. Peel the garlic and add to your tray as well. Add 2 tbsp of olive oil & 2 tbsp of maple syrup and mix until all ingredients are covered. Add some salt and pepper according to personal taste. Put the baking tray in the oven for about 15 to 20 minutes.
In the mean time start by finely chopping 1 clove of garlic, chili pepper and set aside. In a pestle grind the cumin & coriander seeds until you have a nice powdery consistency. Rinse the fresh coriander & with a knife, remove the leaves from the stems.
When your tomato/pepper mix is almost ready, start by boiling 1 liter of water. Then on medium heat, in a pan add in 1 tbsp of olive oil, the garlic & red chili pepper, stir until evenly mixed and slightly browned. Add in the cumin/coriander mixture and stir, after a minute or so add in the stems of the coriander/cilantro & cook for another minute. Add in the water, pimentón, peri peri and a pinch of salt/pepper. It’s time to add your tomato/pepper mix from the oven to your pan, don’t forget to add all the fluids from the baking tray, since they add a lot of flavour. Add in the canned tomatoes & boil for another 10 minutes. When ready chop the cilantro leaves finely and add half of the leaves to the soup.
For the yoghurt cream, in a bowl mix together the yoghurt, 2 tbsp of olive oil, the juice & zest of 1 lime, 1 finely chopped clove of garlic, 1 tsp of ground cumin, jalapeños & half of the leaves of the coriander/cilantro. Whisk together by hand or with a handblender until you have a smooth yoghurt sauce for in your soup.
Plate your soup in salad bowls and with a spoon make a nice yoghurt swirl, enjoy your Mexican style tomato soup.
