To­tally tomato soup with a hint of mint & gin­ger

The Mail on Sunday - You - - Food Ann Ebelli -

SERVES 4 PREP THE SOUP Peel and chop 2 small onions or shal­lots and 3 gar­lic cloves. Pre­pare 2 tsp finely chopped fresh gin­ger. Coarsely chop 1.25kg plum toma­toes. Heat 2 tbsp good olive oil in a large heavy pan over a low heat and fry the onions or shal­lots for about 7 min­utes or un­til lightly coloured, stir­ring oc­ca­sion­ally and adding the gar­lic and gin­ger a cou­ple of min­utes be­fore the end. Add the toma­toes and a few gen­er­ous pinches of salt and give them a stir, then cover the pan with a lid and bub­ble gen­tly for 20-25 min­utes, stir­ring half­way through, un­til the toma­toes are soft and soupy. Purée the con­tents of the pan in a blender with 1 tsp caster su­gar and 4 small mint leaves un­til smooth and press through a sieve us­ing the back of a la­dle. Check the sea­son­ing and re­heat as nec­es­sary. FIN­ISH & SERVE Driz­zle a few drops of olive oil over each serv­ing, grind over some black pep­per and dec­o­rate with a few tiny mint leaves.

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