Tomato Soup( Domato Soupa ) -

Tomato Soup
( Domato Soupa )

For those who want a quick and easy soup base, throw all the broth ingredients into a saucepan with 1.2 litres (2 pt) water and bring to the boil. Simmer for 10-15 minutes, strain and use.

Ingredients

1 large mild Spanish onion, finely chopped
1 medium-sized leek, washed and finely chopped
3 tablespoons fruity olive oil
600 g ( 1 ¼ lb) tomatoes, skinned, seeded and finely chopped
3 sun-dried tomatoes, snipped up and soaked in 125 ml (4 fl oz) boiling water, or 2 teaspoons tomato paste
1 teaspoon sugar
1 garlic clove, finely chopped
finely grated zest of ½ orange
2 tablespoons finely chopped fresh mint
350 ml ( 12 fl oz) thick yogurt or sour cream
1 heaped tablespoon flour
salt and freshly ground pepper
25 g (1 oz) flat leaf parsley, finely chopped

HERB BROTH

2 tablespoons fresh chopped thyme or 1 tablespoon dried
2 bay leaves
2 tablespoons fresh marjoram or 1 tablespoon dried oregano
1 sprig of fresh parsley
2 strips of lemon zest, about 5 cm (2 in) long
100 g (4 oz) onion
4 garlic cloves
1 small, hot dried red chilli, whole, or ½ teaspoon cayenne pepper
10 black peppercorns
1 clove
1 small piece of cinnamon bark
salt

Details

Serves: 5

Method

1.To make the soup, use a heavy-bottomed soup pot to fry the onion and leek in the olive oil over low heat until transparent. Add the chopped tomato flesh. Pound the sun-dried tomatoes with their liquid to a paste with pestle and mortar (it does not have to be completely smooth), then add to the pot with the sugar (or use the tomato paste). 2.Continue cooking on a fairly high heat for 2-3 minutes. Add the garlic, grated orange zest and mint, and cook, stirring, for another 2-3 minutes. Slowly add the herb broth, cover and simmer for 30-45 minutes. (You can make the soup ahead to this point.) 3.In a bowl, beat the yogurt (or cream) and flour until smooth. In a steady stream, slowly pour in a ladleful of hot soup, while continuing to beat. Repeat with one more ladleful and then slowly pour this back into the soup, stirring constantly. Continue stirring over very low heat for 7-10 minutes. Do not boil, or you might have a curdled mess. 4.Taste and season, then add the fresh parsley. Serve immediately with crusty country bread. A green salad, olives and a slice of feta cheese go well with it.

Related food category:

• Soup