Spicy Tomato Soup
I created this recipe which was loosely based on one from my dad's South Beach Diet book.
The picture isn't the greatest but frankly, pornistas, I don't give a damn. :)
Rachel’s Spicy Tomato Soup
Ingredients
4 fresh, on-the-vine tomatoes, chopped
4 cloves garlic, pressed/minced
1/2 medium white onion, chopped
1 medium zucchini (or summer squash), chopped
1 cup (approx.) strained tomatoes
1/4-1/3 pound on-the-bone ham, chopped finely
1 can of chickpeas (or any soup bean of choice)
1 tablespoon butter
1-2 tablespoons olive oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon hot paprika
1/2 teaspoon powdered fenugreek
1 teaspoon black mustard seeds
1/2 teaspoon dried, powdered mustard
1 dried bay leaf
Splash of soy sauce
Salt, black pepper and white pepper to taste
Method
1. Heat a heavy bottomed pot over medium and add the butter and olive oil. Heat until butter is bubbling and foaming.
2. Add the onion, garlic and ham and sauté until onions are translucent. Soon afterwards, add the zucchini.
3. Sauté until zucchini is softening and add all spices. Stir to combine and cook until spices become fragrant, and then add the chickpeas.
4. Add fresh tomatoes and strained tomatoes and bring to a boil. Return heat to lowest setting and simmer until soup thickens to desired consistency. Serve hot with a crusty piece of bread.
Serves 2-3 as an entrée, 3-4 as an appetizer.
-Rachel
The picture isn't the greatest but frankly, pornistas, I don't give a damn. :)
Rachel’s Spicy Tomato Soup
Ingredients
4 fresh, on-the-vine tomatoes, chopped
4 cloves garlic, pressed/minced
1/2 medium white onion, chopped
1 medium zucchini (or summer squash), chopped
1 cup (approx.) strained tomatoes
1/4-1/3 pound on-the-bone ham, chopped finely
1 can of chickpeas (or any soup bean of choice)
1 tablespoon butter
1-2 tablespoons olive oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon hot paprika
1/2 teaspoon powdered fenugreek
1 teaspoon black mustard seeds
1/2 teaspoon dried, powdered mustard
1 dried bay leaf
Splash of soy sauce
Salt, black pepper and white pepper to taste
Method
1. Heat a heavy bottomed pot over medium and add the butter and olive oil. Heat until butter is bubbling and foaming.
2. Add the onion, garlic and ham and sauté until onions are translucent. Soon afterwards, add the zucchini.
3. Sauté until zucchini is softening and add all spices. Stir to combine and cook until spices become fragrant, and then add the chickpeas.
4. Add fresh tomatoes and strained tomatoes and bring to a boil. Return heat to lowest setting and simmer until soup thickens to desired consistency. Serve hot with a crusty piece of bread.
Serves 2-3 as an entrée, 3-4 as an appetizer.
-Rachel