Ingredients
1kg ripe tomatoes, blanched and peeled
1 onion, sliced
2 cloves garlic, crushed
½ tsp ground cumin
2 tsp curry powder
5 L vegetable stock
½ tsp mild red chili flakes
60 ml balsamic vinegar
¼ tsp white pepper, if desired.
Method
- Blanch tomatoes in boiling water for 30 seconds. Peel, reserving the skins, then cut tomatoes in half.
- Squeeze pulp and seeds from tomato halves over a bowl so just the flesh remains. Reserve all.
- Heat saucepan until hot then add tomato flesh, onions and garlic. Cook for 5 minutes, add a small amount of stock if sticking.
- Add cumin, curry powder, chili flakes, white pepper and stock. Simmer for 15 minutes.
- Transfer to a food processor and blend until smooth.
- In a saucepan gently simmer tomato skin in balsamic vinegar. These skins can then be used as a topping for the soup for added fibre and texture.
Serve soup with a sprig of fresh rosemary.
