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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it. Ingredients:
3 tablespoons grapeseed oil |
1 cup onion, chopped |
1 teaspoon gingerroot, crushed and minced |
2 cloves garlic, minced |
1 teaspoon coriander seed, ground |
2 teaspoons cumin seeds, ground |
1 1/2 lbs green tomatoes, seeded and chopped |
1 medium green bell pepper, seeded and chopped |
1 red chili pepper, seeded and chopped |
1/2 lb potato, peeled and chopped |
2 cups chicken stock |
1 tablespoon palm sugar or 1 tablespoon light brown sugar |
1/2 cup skim milk |
1/2 teaspoon salt |
1/4 cup nonfat yogurt |
1/4 cup dry-roasted cashews, unsalted |
1 tablespoon cilantro leaf, whole |
Directions:
1. Heat the oil in a large heavy pot over medium heat.
2. Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
3. Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
4. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
5. Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
6. Return the soup to a pot and add the milk and salt.
7. Heat to a simmer.
8. Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.
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