Monday, 17 October 2011

roasted tomato, chili and coconut soup


the humble tomato can be both dreadfully dull and fabulously fruity... get it wrong, from a huge box in a supermarket, you know what I mean... those pale orange, rock hard balls... and it tastes of very little more than water.  Get it right and with one bite your senses erupt with the essence of summer... fruity and tart with that heady scent of vine that should be distilled, bottled and sold as Eau de Maison-Vert!

... and its application is endless, from it's natural state as a gem in a salad to the very depth of a classic Italian Pasata...

The tomato is the vegetable of the month over at lovethegarden.com where, each month, they encourage us bloggers to make a vegetable a hero, to be in the chance of winning fabulous prizes... the deadline for entries for the tomato is tomorrow but details for next time can be found here.

... i'm hoping this very tasty soup will see me take the prize, it's such a fabulous combination of sweet and chili but also has a hidden depth from the pre-roasting of the tomatoes... eat your heart out Mr. Heinz!

Roasted Tomato, Chili and Coconut Soup
there's also some sunshine squash in here too, which adds a further creamy thickness to the soup.

6 medium vine tomatoes - quartered
1 sunshine squash (you could use any squash or even pumpkin) - skinned and chopped into large chunks
1 medium onion - finely chopped
1 medium red chili - finely chopped (hotness level of your choice)
half a regular can of coconut milk
1 pint of good vegetable stock
olive oil
rosemary

- place the tomatoes and squash into a roasting dish, drizzle liberally with olive oil, sprinkle with rosemary and a pinch of salt and bung it in the oven to roast for 1 hour on a low 150 until gently roasted

- saute the onions in some olive oil and a little butter over a gentle heat until tender (5-8 minutes), add the chili and saute for a further 3 minutes

- add the roasted tomatoes and squash and let them all sweat together for a moment or two before adding the veg stock and the coconut milk.

- season to your taste and let it simmer gently for roughly 20 minutes and then whizz into a frenzy with a hand-held blender

eat and of course, enjoy!

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