I love tomatoes. They are great in salads, burgers, pizza, on bread, in sauces, preserved, dried, hot, warm, with olive oil, or eaten on their own as a healthy snack. They always are exquisite.
To cook this spicy soup you may use canned tomstoes if you prefer. But who prefers canned tometoes in the middle of summer?
To cook this spicy soup you may use canned tomstoes if you prefer. But who prefers canned tometoes in the middle of summer?
You need:
4 cups vegetable stock
6 big tomatoes, peeled
250g penne or other short pasta shapes
1 small onion
1/3 oat or soy cream
2 tablespoons good ketchup
1 green chili pepper
1-2 teaspoons chili powder
salt, pepper
4 cups vegetable stock
6 big tomatoes, peeled
250g penne or other short pasta shapes
1 small onion
1/3 oat or soy cream
2 tablespoons good ketchup
1 green chili pepper
1-2 teaspoons chili powder
salt, pepper
Method:
1. Chop 3 tomatoes finely. Add to boiling stock, turn the heat to medium and cook under the cover for about 10 minutes.
2. Place the rest of the tomatoes, onion, and chili pepper in a food processor. Process until smooth. Add in the stock. Cook for another 10 minutes.
3. Add the cream, ketchup and seasonings.
4. Cook the pasta according to package directions. Drain. You can keep the pasta separately or mix with the soup in the pot.
5. Serve hot with fresh parsley on top.
1. Chop 3 tomatoes finely. Add to boiling stock, turn the heat to medium and cook under the cover for about 10 minutes.
2. Place the rest of the tomatoes, onion, and chili pepper in a food processor. Process until smooth. Add in the stock. Cook for another 10 minutes.
3. Add the cream, ketchup and seasonings.
4. Cook the pasta according to package directions. Drain. You can keep the pasta separately or mix with the soup in the pot.
5. Serve hot with fresh parsley on top.