Sunday, April 08, 2007

Tomato Apricot Soup

Yes, another soup recipe! Here's a slightly different tomato soup from the one I usually make. This doesn't need fresh tomatoes, and it's a lot sweeter than my usual soup. Nice for a change - and it'd make a good starter, as it's full of flavors, but not something at least I can eat a full bowl of. Add chilli or other strong spices to your liking - I prefer it to be fairly hot.

I also really recommend a salty garnish, since the soup is sweet. I like a good dollop of pesto, but maybe some chopped up cured ham would be nice, too. Or a sprinkling of pecorino? (Or by all means, all three.)

Tomato Apricot Soup
Serves 2-3, or more as a starter

1 yellow onion
1 clove of garlic
1 tsp neutral oil
2 cans (400 g) cherry tomatoes
1 tbsp tomato paste
600 ml vegetable stock
10 dried apricots
cayenne pepper

Chop onion and garlic, and fry in some oil until softened. Add tomatoe, tomato paste, stock and apricots, and let it boil for about fifteen minutes. Mix with an immersion blender until smooth, adding extra water to get the right texture. Season with salt and cayenne pepper to taste.

Recipe in Swedish:
Tomatsoppa med aprikoser


Jeanne said...

That's really interesting. I recently made a yet-to-be-posted recipe that I got from my husband's great-aunt: tomato soup with marmalade. It's a similar idea - sweet tomato soup and I love the flavour. I'll be putting yours on my list of stuff to try :)

lindsay said...

interesting twist on the T soup. i wonder what would happen if the dried fruit were, say, mango or pineapple instead? sweet sweet goodness.