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Piquant Tomato Soup
Piquant Tomato Soup is a modern Fusion recipe for a tomato and vegetable soup that's spiced with Tabasco. The full recipe is presented here and I hope you enjoy this classic Fusion version of Piquant Tomato Soup.
prep time
15 minutes
cook time
70 minutes
Total Time:
85 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesVegetable RecipesFusion RecipesFusion Recipes
This is an excellent spicy soup that makes a rather wonderful (and different) first course.
Ingredients:
2.3kg ripe tomatoes
200ml olive oil
1 large onions, finely chopped
1 small carrot, finely chopped
2 sticks celery, finely chopped
6 cloves garlic, finely chopped
1l pale chicken stock (fresh or made with stock cubes)
200ml pssata (sieved tomatoes: fresh or from cartons)
Tabasco sauce, to taste
Worcestershire sauce
tomato ketchup
Freshly-ground
black pepper
salt to serve
Method:
First bring a large pan of water to the boil and plunge the tomatoes into this for a maximum of ten seconds. Remove from the water, lay on a tray to cool then remove all the skins and chop the flesh. In a large pan add the olive oil, heat then turn the heat down and add the carrot, onion, garlic and celery and soften by frying. Add the tomatoes to the pan along with the stock and the passata.
Bring the soup to a boil, stirring occasionally. Turn down the heat and allow to simmer for an hour. By this time the tomatoes should have completely collapsed. Season at this point. If desired you can remove the seeds by sieving if desired (but the soup is fine with the seeds in there). To finish the soup add a further four or five twists of black pepper, two tablespoons of tomato ketchup, a tablespoon of Worcestershire sauce and a fair amount of Tabasco.
Serve with freshly-made croutons smeared with creamed horseradish.
