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Chilled tomato, peach and ginger soup a study in contrasts on a hot summer day
Tuesday, 30 June 2009 - 10:49am
50 ml (1/4 cup) olive oil, plus extra for drizzling
150 ml (2/3 cup) thinly sliced shallots (about 4 medium)
1 piece (2.5 cm/1 inch) fresh ginger, peeled and finely sliced
1.125 kg (2 1/4 lb) plum tomatoes
8 peaches
4 garlic cloves, finely sliced
1 red chili, halved lengthwise and seeded
Pinch sugar
Salt and ground black pepper, to taste
250 ml (1 cup) water
8 basil leaves (Thai is best), torn
In a large saucepan over medium, heat olive oil. Reduce heat to medium-low, then add shallots and ginger and cook until sticky and softened, about 15 minutes.
Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato, then cut out cores. Carefully add tomatoes to water. After 30 seconds, use a slotted spoon to remove them and set aside.
Repeat this process with peaches, but let them sit in the hot water for 1 minute or until skins begin to loosen. Remove and discard skins from tomatoes and peaches, then set aside one of each to use as garnish.
Add garlic and chili to shallots, then cook for another 5 minutes.
Roughly chop tomatoes, reserving any juice, and peaches, then add them and juices to shallots. Add sugar, salt, pepper and water, then bring to a boil. Reduce heat and simmer for 30 minutes.
While soup simmers, remove seeds from reserved tomato (adding them to soup), then finely dice tomato. Repeat with peach, then refrigerate both.
Remove and discard chili from soup. Transfer soup, in batches if needed, to a blender and puree until smooth. Add water if the soup is too thick. Adjust seasonings. Cool, then cover and refrigerate until chilled.
Serve garnished with diced tomato and peach, basil leaves and a drizzle of olive oil.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 357 calories, 170 calories from fat, 19 g fat (3 g saturated, 0 g trans fats), 0 mg cholesterol, 48 g carbohydrate, 7 g protein, 8 g fibre, 305 mg sodium.
Source: Recipe adapted from “The Modern Vegetarian” by Maria Elia (Kyle Books, 2009).
THE ASSOCIATED PRESS
This chilled soup from Maria Elia’s “The Modern Vegetarian” is a surprisingly delicious blend of sweet and savoury.
Chilled Tomato, Peach and Ginger Soup
150 ml (2/3 cup) thinly sliced shallots (about 4 medium)
1 piece (2.5 cm/1 inch) fresh ginger, peeled and finely sliced
1.125 kg (2 1/4 lb) plum tomatoes
8 peaches
4 garlic cloves, finely sliced
1 red chili, halved lengthwise and seeded
Pinch sugar
Salt and ground black pepper, to taste
250 ml (1 cup) water
8 basil leaves (Thai is best), torn
In a large saucepan over medium, heat olive oil. Reduce heat to medium-low, then add shallots and ginger and cook until sticky and softened, about 15 minutes.
Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato, then cut out cores. Carefully add tomatoes to water. After 30 seconds, use a slotted spoon to remove them and set aside.
Repeat this process with peaches, but let them sit in the hot water for 1 minute or until skins begin to loosen. Remove and discard skins from tomatoes and peaches, then set aside one of each to use as garnish.
Add garlic and chili to shallots, then cook for another 5 minutes.
Roughly chop tomatoes, reserving any juice, and peaches, then add them and juices to shallots. Add sugar, salt, pepper and water, then bring to a boil. Reduce heat and simmer for 30 minutes.
While soup simmers, remove seeds from reserved tomato (adding them to soup), then finely dice tomato. Repeat with peach, then refrigerate both.
Remove and discard chili from soup. Transfer soup, in batches if needed, to a blender and puree until smooth. Add water if the soup is too thick. Adjust seasonings. Cool, then cover and refrigerate until chilled.
Serve garnished with diced tomato and peach, basil leaves and a drizzle of olive oil.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 357 calories, 170 calories from fat, 19 g fat (3 g saturated, 0 g trans fats), 0 mg cholesterol, 48 g carbohydrate, 7 g protein, 8 g fibre, 305 mg sodium.
Source: Recipe adapted from “The Modern Vegetarian” by Maria Elia (Kyle Books, 2009).
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