Smoky Tomato Soup With Preserved Lemon Green Olive Salsa Recipes

SMOKY TOMATO SOUP WITH PRESERVED LEMON & GREEN OLIVE SALSA

Smoky tomato soup with preserved lemon & green olive salsa image

Be inspired by the food of Spain and Morocco with this vibrant tomato soup garnished with a punchy salsa that's also great on roast veg, lamb, fish or chicken

Provided by Diana Henry

Time 45m

Number Of Ingredients 20

Ingredients

1 tbsp soft butter
1 tbsp olive oil
1 large onion , chopped
1 celery stick , chopped
1 large carrot , chopped
2 bay leaves
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
500ml vegetable stock
1 tbsp sweet smoked paprika
1 tsp brown sugar
2 tsp sherry vinegar
1 small garlic clove , very finely chopped
1 red chilli
1 tbsp chopped coriander leaves
125g pitted green olives , roughly chopped
4-5 tbsp extra virgin olive oil
1 tbsp white balsamic or sherry vinegar
1 preserved lemon or 1/2 if you are using homemade ones, rind cut into slivers (discard the flesh)
1⁄2-1 tsp preserved lemon brine, from the jar

Steps:

Heat the butter and oil in a large saucepan on a medium heat, add the onion, celery and carrot and fry until tender, without turning golden, about 10 mins. Add the bay and garlic, and fry for a minute before adding the tomatoes and stock. Simmer for 10 mins, stirring occasionally.
Remove the bay leaves, and blend the soup in a liquidiser or with a stick blender until smooth. Season well and add the smoked paprika, sugar and vinegar to balance the soup with sweet, smokiness and a little acidity.
For the salsa, crush the garlic with a pinch of salt using a pestle and mortar. Halve and deseed the chilli and chop roughly. Add to the mortar with the coriander and olives and bash, gradually adding the oil and vinegar until you have a rough paste (it should be chunky). Mix in the preserved lemon, then stir in the brine from the jar to taste.

Nutrition Facts : Calories 288 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium

SMOKY SPANISH TOMATO SOUP

Smoky Spanish Tomato Soup image

Provided by Isabel Carrasco

Categories Gourmet

Yield Makes 8 (first course) servings

Number Of Ingredients 10

Ingredients

4 1/2 pounds tomatoes
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup extra-virgin olive oil
1 teaspoon sweet pimentón (smoked paprika)
3 garlic cloves, peeled
1 teaspoon cumin seeds
1/2 cup coarse bread crumbs (from a day-old baguette)
2 cups fresh figs or seedless green grapes, halved

Steps:

Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
Serve soup topped with figs or grapes, depending on the season.

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