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Wednesday, February 4, 2015

RECIPES–Savory Mediterranean Tomato Soup

I made a Salade Tunisoise for last night’s dinner – a classic cold dish of tomatoes and red peppers (http://www.uncleguidosfacts.com/2011/10/recipessalade-tunisoise.html) - but decided to serve something else. I decided that the ingredients with a little boost would make a good soup.

It was excellent – the combination of tomatoes, onions, capers,and anchovy (fish sauce) give it a fragrant, savory taste  The parsley, basil, and oregano add a Mediterranean sweetness; and a few flakes of hot pepper give it some jump!

Savory Mediterranean Tomato Soup

FOR SOUP

* 1 can San Marzano tomatoes (chop the tomatoes loosely)

* 1 red bell pepper, chopped

* 1 med. onion, chopped well

* 5-10 leaves fresh basil, chopped

* 1 med. bunch fresh parsley

* 2 Tbsp. capers

* 2 garlic cloves, mashed

* 1 Tbsp. garlic flakes

* 2 tsp. dried oregano

* 1 Tbsp. dried basil

* 3-5 shakes hot pepper flakes

* 1 Tbsp. fish sauce

* 1-2 Tbsp. olive oil

* liberal grindings fresh black pepper

* 1 Tbsp. sugar

FOR GARNISH

* 1 hardboiled egg, halved per bowl of soup

* 1/2 can albacore tuna in olive oil per bowl of soup

* 1-2 leaves fresh basil

- Put all the ingredients in a mixing bowl, mix well, and let stand for a few hours (you can skip this step; but I find that the flavors begin to blend if given a few hours)

- Put all the ingredients in a pot, raise temperature to high.  When boiling reduce to simmer

- Cook for approximately 30 minutes, stirring occasionally

- Taste, adjust for spices, cook for another 10 min. approx., ladle into bowls

- Add the halved eggs and tuna fish, stir gently into the soup, and SERVE.

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