Tomato soup recipe

Total: 1 h Diners: 4

We inaugurate autumn in Spain and with it comes the invitation to recover the whole recipe book of hot creams and soups, to comfort the soul, perfect to leave made in advance and have ready in the fridge for any time and also to take to work or any excursion. This tomato soup is the best transitional recipe, taking advantage of the last tomatoes of the season that arrive fleshy and full of flavor.

Tomato nutritional properties

According to the Spanish Nutrition Foundation “Tomato is mainly composed of water and its main macronutrient is carbohydrates.

Among the vitamins, it is worth mentioning the vitamin A content, basically in the form of carotenoids provitamin A and vitamin C. One serving of tomato covers 61% of the recommended intakes of vitamin C for the study population.

The non-pro-vitamin A carotenoids include lycopenes, the amount of which depends on the variety grown (much higher in the «pear type»), the degree of ripeness (higher in the ripe ones) and the cultivation method and form of ripening (higher in those grown in the open air and ripened on the plant). The crushed or cooked tomato and its combination with oil, improves the absorption of lycopene in our organism.”

How to make tomato soup with roasted chickpeas

8 photos

.Tomato soup, toasted chickpeas and hazelnut pesto

Clara Villalón

Ingredients

Vine tomato, 1 kg Onion, 1 u Garlic clove, 1 u Extra virgin olive oil, 3 tablespoons Salt, c/s Sugar, 1 teaspoon Oregano, a pinch Cooked chickpeas, 100 g Ground black pepper, 1 pinch Ground cinnamon, 1 pinch Spicy paprika, 1 pinch

For the hazelnut pesto

Fresh basil leaves, 1 good bunch Raw hazelnuts, 50 g Garlic clove, 1/4 u Parmesan, 30 g Lemon juice, a few drops Extra virgin olive oil, 3 tablespoons Salt, 1 teaspoon

.Making this tomato soup is really simple because we will only have to do a good initial poaching and then use the tomato juice itself to cook everything, without adding broth or water and thus better preserve the flavor of this fruit. We could also add a little red bell pepper or carrot if we wanted to but we would lose the original flavor of the tomato and, of course, we can eat it hot but also cold.

To finish, we could add a little cream or even give it an aromatic punch with coconut milk and some spice or aromatic as lemongrass or kaffir lime. Although in reality with the hazelnut pesto with which we then finish the soup would have to be more than enough, also adding the hit of crispy chickpeas roasted in the oven; that we could also make fried.

Step 1

Poach in a pot the peeled and coarsely chopped onion, each half in six approximately along with the garlic also coarsely chopped. Add olive oil and salt and leave it over medium-low heat so that it does not brown, we want it to be translucent.

Step 2

Make some cuts in the bases of the tomatoes, making a cross, and blanch them in boiling salted water until they begin to peel slightly. Remove from the water and cool quickly.

Step 3

Peel the tomatoes and add them whole to the pot and cook over low heat, covered, with a little more salt, so that the tomatoes release all their juices and it is not necessary to add any water or broth.

Step 4

Meanwhile roast the chickpeas – previously strained and washed – in the oven at 220ºC with a little oil and the spices, until they are well browned and crispy, stirring occasionally. It will take about 20 minutes. Set aside.

Step 5

Prepare the pesto by blending all the ingredients, adding enough oil to get the desired texture.

Step 6

Mash the tomato soup forgetting it in a food processor, blender or with a lot of patience and a blender. It could also be strained in case some impurity remains. At the last moment of crushing add a little more olive oil to emulsify and add salt, sugar and black pepper.

Step 7

Pour the tomato soup with the crispy chickpeas and hazelnut pesto.