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Ian's Raw, Spicy Tomato-and-Whatever Soup

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1 over-producing tomato vine;
A few Capsicum plants;
Basil that is flowering freely;
Beetroot that is ready to bolt;
Onion, garlic, ad lib;
Ginger, powder and fresh;
Alliterative  spices:Cinnamon Coriander,
Cardamom, Cloves, Cayenne, curry, if you like them;
Apple Cider Vinegar;
Balsamic Vinegar, without which there is no Life;
Honey;
Stevia;
Parsley;
Salt and Pepper to taste.

 
Instructions:

There really are none...The following are  suggestions.

This process was developed last summer as a way of using some of the excess fruit produced by a containerized tomato vine. I had a spate of tomatoes, red peppers, basil and beetroots. I dispensed largesse to the neighbors, tourists, beach-bums and assorted creators of the Venice charivari;
but I still had more produce than a single, aged hermit could cope with...

Out came my trusty Oster; in went (in no particular order) about 4-5 medium tomatoes,chopped any-old-how, 1 medium red pepper (sometimes 2), quarter of a raw onion, garlic cloves
(quantity depending on social life), a handful of basil (stems, flowers and all), one small to medium beetroot (raw, fresh from the ground, or cooked from a can, if you  HAVE to), which not only adds a wonderful earthy taste, but makes the color brilliant...

Now, where were we?  I just had a senior moment there...Oh yes. the beetroot...Now slop in some ACV and Balsamic vinegar, with perhaps a dash of lemon juice, and as much honey as you think proper. Any sweetening beyond your sugar limit should be achieved by using fresh (I grow my own) or powdered Stevia.

The onion and garlic provide a spiciness of their own, but this is Southern California, so exoticism and excess are in order: add about a teaspoonful of fresh crushed raw ginger and quarter to one half teaspoonful of powdered ginger and cinnamon. the other spices can be added to taste.

I use Himalayan rock salt and fresh black peppercorns for standard seasoning balance.

Blend ingredients vigorously.

When the mixture is smooth, drizzle in about 2 tablespoonfuls of the finest Olive Oil you can find, and blend until the mixture is creamy...It does get just like the texture of cream of tomato X-Hotmail-From: from a can!

TEST THE FLAVOR, and adjust as necessary.

Liberally sprinkle chopped parsley over each serving.

I serve at room temperature, but the soup may be chilled.

 
Additions:

I sometimes add a ripe avocado, which works wonders for the texture, and, no doubt, the nutritional value. But...it DOES spoil the color. The last time I tried this, I added some Spirulina, or some-such other pond-scum, which did NOT appreciably alter the flavor, but DID made the color seem intentionally green...and, of course, made the soup even more nutritionally dense.

Some plain yoghurt is a splendid addition, both for flavor and color; but you'll probably want to adjust the seasonings.

An apple or ripe pear adds a certain tang which is quite pleasant

Happy experimentation! And remember: even if it tastes a little odd, it's GOOD for you!!

 

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