"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Wednesday, June 15, 2011

Recipes–Cold Tomato Curry Soup

I like cold soups, and this is one of my very favorites.  Incredibly flavorful with complementary tastes.  I like the hot-sweet-acid-spice blend that the ingredients give.

Cold Tomato Curry Soup

* 1 lg. can Italian Marzano tomatoes (any tomatoes will do)

* 4 lg. stalks celery, chopped

* 1 lg. bunch fresh coriander leaves

* 1 small bunch fresh parsley

*  3 small carrots, chopped

* 3 med. cloves garlic, chopped

* 1 small onion, chopped

* 2 lg. Tbsp. sweet mango chutney (Try to get Pathak or other Indian brand chutney.  The ordinary supermarket variety is hardly worth using.  Chutney is a key ingredient to the soup).

* 2 tsp. grated fresh ginger

* 1 Tbsp. sugar

* 3-4 shakes Tabasco sauce

* ground pepper, salt to taste

- Put all the ingredients in a blender

- Blend for about 30 sec.  The mix should be even but not pureed.  The time will vary depending on the size pieces of carrots, onions, etc.; but the important thing is to get the consistency right

- Taste for ingredients.  Depending on your preference, you may want to add more ginger, hot sauce, garlic, etc.

- Put in refrigerator for at least two hours

- Serve chilled.

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