Tomato, Chilli and Mint Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This was inspired by a pot of soup I bought for my lunch from Delifonseca, a lovely deli and restuarant in Liverpool, UK. It was totally delicious. I tried to recreate it at home and while I didn’t get it 100% the same I did make a really good approximation. I think it could be enhanced with a dollop of cream or creme fraiche if you want to but it’s not vital. Ingredients:
1 tablespoon olive oil |
1 onion, chopped (small) |
1 garlic clove, chopped |
2 celery ribs, really finely chopped |
1 kg tomato (around 14 large toms) |
1 pint chicken stock |
1 tablespoon tomato puree |
chili (half, chopped, add more if you like it really hot) |
1 pinch salt |
pepper |
1 bunch fresh mint (small) |
Directions:
1. Boil some water and immerse the tomatoes to remove the skins.
2. Sweat down the celery, onion and garlic in the oil till transparent.
3. Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 minutes.
4. Check the seasoning and add salt and black pepper to taste.
5. Add the chilli & puree and cook for another 5 minutes.
6. Add the freshly chopped mint and whizz with a blender till smooth.
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