All EOS blogs All Spain blogs  Start your own blog Start your own blog 

IAN & SPAIN

WELCOME TO MY BLOG. I WILL BE WRITING ABOUT SPANISH FOOD AND DRINK AND IN PARTICULAR MY OBSESSION FOR OLIVE OIL, ONE OF SPAIN'S MAJOR ASSETS AND GREATLY MISUNDERSTOOD BY THE MAJORITY OF CONSUMERS WORLDWIDE. I WILL ENDEAVOR TO PROVIDE YOU WITH ALL THE INFORMATION YOU NEED TO ENJOY THE WORLD OF OLIVE OIL WITHOUT BEING TAKEN FOR A RIDE! HOPE YOU ENJOY IT AND PLEASE LEAVE YOUR COMMENTS!

Mediterranean Tomato Soup
23 September 2015

         

Although tomatoes are around all year their natural season is coming to an end so if you grow your own tomatoes or have a load stacked up and are fed up drinking gazpacho every day and eating tomato salads this is a wonderful Mediterranean alternative to a great British classic. However the quality of the tomato is key to this recipe, the soup will only be as good as the tomatoes are, so if you can find a local farmer or market they will be far better than the ones you will get in the supermarket which have already experienced refrigerated store rooms, they also tend to be much bigger when home grown. However we want the tomatoes to be pretty ripe and not too hard, the riper they are the fuller the flavour. This recipe is a particular favourite of my daughter who is incapable of eating raw tomatoes, cooked or tomatoes in any which way or form unless it is in a warm soup, with no bits in it! I like to use large plum tomatoes, as they are full of flavour when ripe.

This recipe couldn’t get any more Mediterranean, all ingredients and herbs used form the backbone of Mediterranean cooking so if you have tomatoes in your vegetable drawer which are going soft and aren’t up to scratch for the salads, don’t throw them away, this is what you do with them….

 

Mediterranean Tomato Soup - 4 servings

1.25 kg. Ripe Tomatoes

1 Medium Yellow Onion


3 Garlic Cloves

1 tsp. Sea Salt

Fresh Ground Pepper


Dried Thyme and Rosemary

1 tsp. Paprika

1 tbsp. Chopped Parsley


1 Medium sized carrot

1 Stick of celery

500ml Vegetable Stock (or chicken)


1 tbsp. Concentrated Tomato Paste


1 tbsp. Heavy Cream  (optional)

Extra Virgin Olive Oil (Recommended: Oro Bailén “Reserva Familiar” - Picual)

Fresh Oregano & Basil for garnish

 

Firstly, prepare your vegetables. You need 1.25kg of ripe tomatoes. If the tomatoes are on their vines, pull them off and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 carrot and chop them up into pieces. Chop 1 celery stick roughly the same size. Take 3 cloves of garlic but do not peel them, just chop of the stem root tip, the skin will prevent them from burning but they will still release their flavour. The garlic will go all soft and oozy inside the skin with a rich roasted flavour. Finally chop up 1 tbsp of fresh parsley.

Preheat the oven to 200ºC. Spread all the ingredients on a rimmed non-stick baking tray. Drizzle with extra virgin olive oil (preferably Picual). I mentioned the brand “Oro de Bailén” as it has a wonderful fruity-green tomato flavour and aroma, which is ideal for this dish and is available in Carrefour. Sprinkle on the salt, ground pepper, thyme, rosemary, paprika and the chopped parsley. Roast on the middle rack for 30-40 minutes until the tomatoes have broken down and reduced to about half their size and the onions are partially caramelised.

Remove and cool slightly. Warm the vegetable stock and stir in the tomato paste to dissolve. Now find the garlic cloves and remove their skin, they will just fall off in your hand. Add all of the ingredients from the roasting pan into the stock and let it gently simmer for 5-10 minutes, make sure every drip of that rich olive oil goes in too! Use a blender to puree the soup in the pan. The soup should be smooth, with some texture. If you don't like any texture at all, just run it through a fine sieve.

Return it back to the pot, and add some cream to taste, if you want it creamy that is, otherwise it is ready to eat. Taste for salt and pepper and serve with some thich toasted bread grilled with manchego cheese. garnish with fresh chopped basil and oregano. Listo! Enjoy!

 

          

     

 



Like 1        Published at 15:25   Comments (0)

Spam post or Abuse? Please let us know




This site uses cookies. By continuing to browse you are agreeing to our use of cookies. More information here. x