Damn this barometz is.. a heaving chonker... must be ripe
Another new but simple recipe for a familiar monster.
I'm just gonna start blending these tomatoes with the clove of garlic and some leaves of basil.
I'll fry this kebab with some vegetable oil until its looking brown. Hopefully simmering it with the soup won't ruin the texture, but I don't really know.
Then we can add the cups of puree'd tomato and basil and try to fry them up as well. They're quite light in colour, i guess very watery tomatoes.
Adding the spices, i've got a teaspoon of sugar, a whole load of moroccan style spice mix (to lean into the kebab flavour!) and some celery salt.
once its probably cooked nicely i'll add a couple cups of water and just let it simmer for a while.
No action shot of me pouring the soup because I don't have 3 hands but you get the idea. It was pleasant, fortunately I was in the mood for something kind of light and hydrating because it was definitely more fresh tomato than a classic reduced and full-flavoured tomato. It had a nice warmth to the spice and you could really taste the basil. I think if you're having a very simple tomato soup maybe you'd prefer it very smooth and creamy... this was meaty and lumpy. Maybe the vegan kebab is a pointless addition, but its probably healthy with all that protein.
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