Chilled Tomato Soup with Cumin

Chilled Tomato Soup with Cumin
Whenever there’s a chance to visit a farmer’s or flower market, I’m game. I like the hustle and bustle of the wee hours, the stalls being set up, people chatting and exchanging a few words with the cheese supplier of their choice. It’s time standing still. It’s like a mini vacation in an otherwise busy week. Some weeks ago, I managed to capture spring’s abundance – peonies, radish – with just a couple of shots. They don’t really fit in this post along the chilled tomato soup, with their unstyled reality. But it felt like a betrayal not to use these pictures. Now that peonies are almost already out of season again, those pictures are even more special to me. also, when you get a salad that’s as pretty as this one, almost flower-like, you can’t not take a picture (being me). So my dad had to pose, lettuce in hand. He loves it. ha!

And here’s no big news: any chance to make a chilled soup in summer, i take it, too. I love gazpacho, but this isn’t really one. It’s something very simple yet intricate. The cumin gives it a hint of exoticness. It’s satisfying despite its lack of carbs. Not to mention pretty to look at (although that isn’t relevant for long). I’m sorry (notsorry) you will have to see so many more chilled soups this summer on F&F.
Ouph, and i’m glad it’s the weekend, soon. We’ve got some plans for grilling outdoors and maybe a Vespa ride (my first this year), provided the weather will be good enough. Oh, and I’m planning on marking churros, because we ate some at the FoodFestival a while ago and they were just perfect and have given me food dreams ever since. Fingers crossed my own take will be half as good!
Chilled Tomato Soup with Cumin
serves 2
2 large tomatoes (e.g. coeur de boeuf)
1 cup tomato juice
1 red pepper, deseeded, coarsely chopped
1 small onion, finely chopped
2 garlic cloves, chopped
1/2 bunch basil
1/2 liter good vegetable broth
2 tbsp. olive oil
1 organic lemon, juice and zest
1 tsp. manuka honey
2 tbsp. cumin
1-2 tsp. piment d’espelette or chili powder
salt (i like to use maldon sea salt)




carve the tomatoes in an x-motion, then blanch in boiling water for a while, until the skin starts to pull away. cool in ice cold water, then remove the skin. chop into cubes, roughly. add the tomatoes, tomato juice, pepper, onion, garlic, a large part of the basil (spare the pretty leaves), vegetable broth, olive oil, honey and the lemon juice and zest in the blender. blend very well. season with cumin, piment and salt, and blend some more. chill thoroughly for at least two hours. stir well and season some more if necessary. garnish with basil leaves and maybe an ice cube.
tipp: best served with a grilled cheese sandwich or some freshly fried, garlicky croutons.

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