Cold Spicy Tomato Soup Shots Recipes

SPICY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
• Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
• Remove bay leaves and serve with cream if desired.

COLD SPICED TOMATO SOUP

Steps:

• Heat heavy saucepan. Add mustard and cumin seeds and cook over high heat until they begin to sputter and dance around. Stir in the jalapeno and ginger, lower the heat and cook gently for a couple of minutes. Stir in the turmeric and, if using, the asafetida (a powdered gum resin).
• Stir in the tomatoes and bring to a simmer, stirring. Add the water or stock. Season to taste with salt and pepper. Remove from the heat, cover and refrigerate until chilled.
• Just before serving check the seasonings. Serve sprinkled with coriander. Serve the yogurt alongside so it can be stirred in to taste.

CHILLED SPICY TOMATO SOUP

Steps:

• Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
• Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.
• Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.

SPICY TOMATO SOUP

Steps:

• Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
• Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
• Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

COLD SPICY TOMATO SOUP SHOTS

Steps:

• Place all the ingredients in a food processor and whizz until blended and smooth.
• Place a sieve over a bowl and strain the soup, pushing through as much as possible.
• Discard the solids and season the soup with sea salt & freshly ground black pepper.
• Chill, until very cold. (Or add a couple of ice cubes if you are short of time).
• Pour into shot glasses and drizzle with a little more oil and maybe a leaf of celery.
• Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

SPICY TOMATO SOUP

Steps:

• In food processor combine tomatoes, scallions, jalapeno, juice of the lime, and red peppers. Process until smooth. Season with salt, pepper and a dash of Tabasco pepper sauce to taste. Chill and serve.
• PEELED TOMATOES
• Bring a large pot of water to a rolling boil. Using a paring knife make an X on the bottom of each tomato. Lower tomatoes into boiling water for 30 to 45 seconds. Remove tomatoes to a bowl of ice water to stop cooking process. Tomatoes can now be peeled with fingers

SPICY TOMATO SOUP

Steps:

• Slice tomatoes, onion and carrot.
• Melt butter in a medium size saucepan.
• Add the onion and carrot, cover, and allow to soften for 5-6 minutes.
• Remove from the heat, stir in the plain flour, add tomatoes, stock or water, bay leaf, sugar, mace or nutmeg and seasoning.
• Stir until boiling, simmer for 20-30 minutes.
• Rub soup through sieve, pour back into rinsed saucepan, and reheat.
• Adjust seasoning, and thicken slightly if necessary with a teaspoon or more of arrowroot blended with a tablespoon of cold water.
• Reboil to cook the arrowroot if used to thicken the soup.
• Add cream if used.
• If cream is added do not boil the soup.
• If required, a teaspoon of tomato paste may be added to the tomato soup for extra colour and flavour.
• Serve with crusty bread, the kind that you have to break apart with your hands.
• Feel free to dip your chunks of bread into the soup.

SUPER FAST & EASY SPICY TOMATO SOUP

Steps:

• Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
• Stir constantly on medium to medium high heat until desired soup temperature is reached.
• Serve Immediately.

SPICY TOMATO SOUP

Steps:

• Cook the macaroni according to package directions. Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salsa, oregano, garlic powder, basil, cumin and pepper flakes if desired; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes. , Drain macaroni; stir into the soup. Garnish with cheese if desired.

MOROCCAN-SPICED COLD TOMATO SOUP

Steps:

• Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

SPICY TOMATO SOUP

Steps:

• Fry the chopped onion and bacon if using in a small knob of butter/oil for about 5 mins
• Add cubed potato and quatered tomatoes, sugar and water simmer gently with the lid on a pan until potato is well cooked. Allow to cool slightly
• Remove the bacon if using and pour the ingredients into a blender.
• Once blended add the seasonings and blend well and adjust to your taste.
• Pass through a sieve into a pan. At this point this soup is perfect for freezing. Add the milk and gently reheat and add fresh parsley is using. Serve with a chunk of fresh warm bread.

SPICY COLD TOMATILLO SOUP

Steps:

• Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
• Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
• Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.

COLD TOMATO SOUP

Steps:

• Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
• Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
• Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
• To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.