Tomatos are best in late summer. Whether you eat them raw, cooked, confitted, in sauce or in coulis, there are a thousands of ways to appreciate them. Amongst many other uses I decided to use some ripe, juicy and tasty tomatos I found on the farmers market to make a tomato soupe with sourdough, fresh garlic and coriander which highlights all the flavors of the season in one simple and delicious dish.
The tomato soup I prepared today is somewhat inspired by the recipe of Pappa al Pomodoro, but also Gazpacho. Just like these famous Italian and Spanish soups, I have added bread to my soup for a more thick texture. The leavened bread, specifically, gives it a slightly sour taste. I am also addicted to roasted garlic at the moment and I add some to all my dishes. It turned out tit goes perfectly with this tomato soup too.
Ingredients (for 4):
- 1 Entire garlic
- 2Tbsp Oil
- 1 Onion
- 2Tbsp Tomatoe paste
- 1Tsp Cumin seeds
- 1 broth cube + 500ml boiling water
- 600 g Tomatoes
- 100 g sourdough bread
- A few coriander leaves
Cut a small tip from the top of a large garlic.
Place the garlic in the center of a square of aluminum foil (large enough to wrap the garlic).
Sprinkle the garlic with olive oil and salt.
Lift the four corners of the foil and wrap the garlic.
Roast the garlic in the oven for 45 minutes on 250 ° C.
Remove the garlic from the oven and allow it to cool before removing the pods.
While cooking the garlic, heat the rest of the oil (1Tbsp) in a saucepan and sauté chopped onions until they become translucent.
Add the tomato paste, cumin, salt and pepper and let the fry for about 2 more minutes.
Add the broth and the tomatoes cut into quarters. Simmer for half an hour on low heat.
Add the sourdough bread and the roster garlic pods and continue the simmering for another 5 minutes.
Blend the soup.
Serve the tomato soup with coriander leaves.