Friday, June 25, 2010

0 Recipe #125: Chilled Tomato Ginger Soup

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This soup recipe is something I whipped up on the fly, immediately after creating & preparing the recipe for chilled watercress soup. What can I say, I had cold soup on the brain. :)

I ended up chilling this soup in the fridge for later. It tasted even better after a day's worth of refrigeration. :)

The sources of inspiration for this recipe include various global culinary influences, particularly the cuisines of Mexico, Southeast Asia, Ethiopia, and India.

Chilled Tomato Ginger Soup

1 Tbsp. extra virgin olive oil
1 Tbsp. butter
3 c. leek, sliced crosswise into thin rounds (about 1 small whole leek)
1/2 c. yellow onion (about 1/2 small onion)
1 c. celery, sliced crosswise into 1/4" pieces (about 1 large stalk)
1/2 Tbsp. fresh ginger, peeled & diced (about 1/2" piece)
1 large bay leaf
3 c. vine-ripened tomatoes, diced (about 4 large tomatoes)
4 c. water
6 Tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. ground clove
1/8 tsp. ground cardamom
2 Tbsp. fresh, Italian flat leaf parsley
1 Tbsp. basil (or mint) (about 6-8 leaves)
1 tsp. freshly squeezed lemon juice
a few sprigs of parsley (for garnish)

Directions: Melt butter in a large stock pot on medium heat. Add olive oil while butter is melting. Then quickly add leek, onion, celery, ginger, & bay leaf, and sauté on low heat until soft and translucent, about 5 minutes. Next add vine-ripened tomatoes, stirring continuously until liquid has reduced to about half. Add 4 c. water to pot, turn up heat, & allow water to reach a full, rolling boil. Then turn heat down to low, season with salt & pepper, add tomato paste & remaining dry spices (salt, pepper, paprika, cumin, coriander, cinnamon , clove, & cardamom), and simmer for 20-25 minutes, stirring occasionally, until soup thickens. With about 5 minutes of cooking left, add fresh basil (or mint) & parsley. Remove from heat & let cool. Discard bay leaf. Add lemon juice & stir. Transfer to a blender and purée for about 2-3 minutes. Blend in batches. Chill soup for 1-3 hours before serving. When ready to serve, pour soup into bowls & garnish with a few sprigs of parsley.

Chef's Notes: In cooler weather, this soup can also be served hot. It's delicious either way. :) Soup will keep in the refrigerator for a few days or it can be frozen indefinitely. (Probably best if used within 6 months to a year.)

To make this soup vegan, replace the 1 Tbsp. butter with 1 Tbsp. extra virgin olive oil, or simply omit the butter all together.

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