- The idea for this soup came about from a salad with vinaigrette that was left over.
- The vinegar gives the soup a tangy taste and the chilli flakes a little ‘heat’
- 500g tomatoes
- 3-4 Peppers – red, orange or yellow – not green
- 1 -2 tablespoons wine or cider vinegar
- 1 litre of vegetable stock
- ½ – 1 teaspoon chilli flakes
- 1 tablespoon of sunflower oil
- Salt and pepper to taste
- Skin the tomatoes in boiling water.
- Chop the tomatoes into quarters and fry gently in the sunflower oil.
- Cut the peppers into medium sized chunks and add to the tomatoes and stir.
- Add the vegetable stock and the vinegar.
- Add the chilli flakes and simmer gently until the peppers are soft.
- Take the pan off the heat and purée the contents with a stick blender.
- Season to taste.
- Reheat before serving if necessary.
Meakin – Spanish Garden Soup Dish
There are many versions of tomato soup – some people just add tomato puree or a tin of tomatoes to rosół, (chicken bullion). For many this was standard practice on Monday with any that was left over from Sunday lunch and also in winter months in the past when fresh tomatoes were not so readily available.
I prefer to make a more refreshing fresh tomato soup.
Ripe tomatoes make the best soup – if you are lucky enough to have your own from the garden or allotment then these will be great or look out for ripe tomatoes on a market rather than the hard bullet ones often sold for salads.
Little note from the Metro newspaper
My mother always served boiled rice as the soup accompaniment.
Many years ago, well before Poland joined the European Union, when there were not as many Poles living in England, one of my English friends went for dinner at at a Polish lady’s house. On telling me about the lovely food she said ” …. we had tomato soup with rice in it!” My instant reply without thinking was “but tomato soup always has rice in it”.
- 700g – 800g of ripe fresh tomatoes
- 1 large or 2 medium onions
- 1.5 litres of vegetable stock – came be from a cube or powder
- Salt & ground pepper to taste
- A little granulated sugar – optional – might not be needed.
- Boiled rice to serve
- Pour boiling water over the tomatoes in a bowl and leave to cool.
- Skin the tomatoes.
- Chop the tomatoes into quarter.
- Chop the onion into fine pieces.
- Place the tomatoes, onion and vegetable stock into a large saucepan.
- Bring to the boil and then put on the lid and simmer for at least 30 minutes.
- You want the tomatoes and onions to have cooked away into the liquid -no large pieces left.
- Season to taste.
Although sour soups are popular in Poland – tomato soup does not want to be sour. Depending on the tomatoes used, I sometimes add a little granulated sugar.
- To serve place a handful of cooked boiled rice into each soup plate.
Served here in my mother’s Crown Devon – Fieldings – Glenwood soup plates – made in England – 1939.