Tomato soup recipe
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Soups and creams
Let autumn catch you ready with this tomato soup – hot or cold – in which the chunks are crunchy chickpeas and it has the special touch of pesto.
21 September, 2020 13:25 Basil Hazelnuts Cream Chickpeas Tomato Sauce Clara Villalón @clarapvillalon
The last days of summer invite 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 to 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.
Making this tomato soup is really simple because we will only have to make 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 kick with coconut milk and some spice or aromatic like 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.
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Step 1
Put the peeled and coarsely chopped onion in a pot, each half in six approximately along with the garlic also coarsely chopped. We will add olive oil and salt and leave it over medium-low heat so that it does not brown, we want it to be translucent.
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Step 2
Make some cuts in the bases of the tomatoes, making a cross.
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Step 3
And blanch them in boiling salted water until they begin to peel slightly.
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Step 4
Remove from the water and cool quickly.
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Step 5
Peel the tomatoes and add them whole to the pot letting them cook over low heat covered, with a little more salt, so that the tomatoes go releasing all their juice and it is not necessary to add any water or broth.
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Step 6
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Step 7
Crush 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 there is any impurity. At the last moment of crushing add a little more olive oil to emulsify and add salt, sugar and black pepper.
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Step 8
Place the tomato soup with the crispy chickpeas and hazelnut pesto.
