Today I would like to present a very surprising recipe. This soup is sweet and hot. The tomato is acid, and the corn is sweet. And the chili makes the whole thing round. For me was very surprising to get such a nice soup out of canned tomatos!! I use to serve it with some bacon strips, but of course, you can skip those if you want to make it completely vegetarian (even vegan). I also find very tasty to add a bit of celery in case you have at home. When I want a very silky texture, I strain the soup after blending, in order to get rid of the fibres, but normally I like it as it is. Enjoy!
Ingredients for 4 persons:
-2 cans peeled tomatos or tomato puree (300 gr each)
-1 small can sweet corn
-1 small onion
-75 gr bacon strips
-3 tbsp olive oil
-salt
-1 tsp white pepper
-1 tsp sweet paprika
-1 tsp chili powder
-A splash of white wine
-300 ml stock / water
Directions:
- Heat the olive oil and fry the bacon until golden brown. Set the bacon aside.
- Peel and slice the onion. In the same oil sautè the onion with some salt for 3-4 minutes until translucent. Add a splash of white wine and let the alcohol evaporate. Add the drained corn and give it a stir.
- Season with pepper, paprika and chill powder. Add the caned tomato and stir. Add the stock /water and simmer for 20-25 minutes at low/medium heat.
-Blend the soup until getting a silky texture. Optionally, strain the soup to get a very silky texture.
-Serve and add some bacon strips. Garnish with parsley or oregano.
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