Summer Chilled Tomato Ginger Coriander And Lemon Grass Soup ©

 

 

 

 

There is nothing like home grown summer tomatoes!

 

 

 

Easy

 

 

 

Preparation time: 1/2 hr

Cooking time :1/2 hr

 

 

 

For 6 persons

 

 

 

Ingredients

10 ripe summer tomatoes cut up roughly

1 large onion grated

2 tbs olive oil or butter

1 thumb size piece of fresh ginger

1 stick of lemon grass, sliced i half

1 tsp coriander berries

1 chilli if you like it hot

1 tsp sugar

salt to taste and freshly ground black pepper

 

Accompaniment

 

2 cartons of ‘Fage’ Greek Yogurt

1 tbs chopped fresh mint or basil or coriander

A sprig of fresh herb to garnish

 

Method

1. Chop tomatoes roughly and reserve in a bowl.
2. Peel and grate onion on large holes of grater. Place in saucepan along with 2 tbs olive oil or butter and fry gently over a medium heat until transparent, approximately 4 minutes.
3. Add ginger cut into four, lemon grass sliced in half long ways and coriander berries, a Chilli if liked. Toss in oil  or butter for another two minutes. Do not allow the onions to brown.
4. Add roughly chopped tomatoes and simmer for half an hour.
5. Remove lemon grass only and pour soup into a Mouli, first with the large holes and the second time with the small holes, or use a blender.
6. Place soup in soup tureen and chill thoroughly. Serve garnished with a sprig of fresh herbs and a table spoon of ‘Greek Yogurt’ to which you have added chopped mint or coriander or basil.

 

 

 

This is what you are aiming for.

 

1.Chop or grate peeled onion.

2. Place in  medium sized saucepan with olive oil or butter and sweat over a medium heat until transparent, 4 minutes.

3. Chop washed tomatoes into chunks, discarding the core.

4. Peel thumb sized piece of ginger and slice into 4. Slice lemon grass in two long ways and measure out 1 tsp of Coriander seeds.

5. Add to saucepan along with a small chilli, if you like it extra spicy and cook for 2 minutes.

6. As the soup simmers the juices will come out of the tomatoes.

7. Simmer for 1/2 an hour.

8. Place “Mouli” over a clean saucepan and  remove lemon grass only, from the soup. Pass soup first through large holes and then change filter and pass through the smaller ones or use blender.

9. Garnish soup with a sprig of mint or basil.

10. Final result!

 

12.  Serve along with Greek Yogurt and chopped mint, or basil or fresh coriander.

Just the thing served in hand made pottery from the island of Sifnos.

Bon appétit!