Roasted Green Tomato- Basil Soup


Many times I feel like I have hit a dead end with blogging. I don’t feel motivated enough to write a post. Once in a while the clouds clear and I feel I must force myself to at least document what new discoveries I discovered, just for myself.

Today is one such day. Hope there will be many more days like these.

We( my husband and I) decided to try a week of soup for dinner. Everyday a new Soup. Last week it was a week of Salads. I must say that was fun. Our New Years resolution has been to stay healthy. This was a start.

So I found some lovely unripe green tomatoes at my local Indian grocery store. I found a recipe for a Roasted Green Tomato soup in Food and Wine magazine.

Turns out that I like The tartness of the green tomatoes much better than the sweetness of the ripe tomatoes in soup. It’s a nice mild tartness that goes perfectly well with the heavenly Basil flavor.

Here is the original recipe from Food and Wine magazine.

I used the original ingredients and recipe. Okay, I skipped the garlic, substituted olive oil for butter and did not have thyme, but it still tasted absolutely delightful.

I served it with some homemade Foccacia bread, as I did not have sourdough.


INGREDIENTS

2 pounds ripe green tomatoes, sliced in half lengthwise
1/4 cup extra-virgin olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon unsalted butter(skipped)

1 yellow onion, about 1 cup, coarsely chopped

1/4 teaspoon crushed red pepper flakes

3 vegetable stock

3/4 cup fresh basil leaves, packed

1 teaspoon fresh thyme leaves

To Make-

Preheat the oven to 400°. Toss together 2 pounds of green tomatoes, 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and roast for 30 minutes.

Preheat the oven to 400°. Toss together 2 pounds of green tomatoes, 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and roast for 30 minutes.

In an eight-quart stockpot over medium heat, add the onions with the remaining 2 tablespoons of olive oil. Cook until the onions have slightly caramelized, about 8 minutes. Sprinkle in the crushed red pepper flakes and stir to combine, about 1 minute. Add the oven-roasted tomatoes and stock to the pot and bring to a boil. When soup comes to a full boil, toss in the fresh basil leaves and wilt over medium heat and simmer for about 8 minutes. Working in batches, puree the soup in a blender until smooth, ensuring that the basil leaves are entirely pureed into soup. Adjust seasonings with salt and pepper.

Serve hot with warm bread



Vegetable Adai Dosa

IMG_3961

Carbohydrate free, protein rich Dosa for quick breakfasts or lunches. The vegetables give a nice flavor to the Dosa.

Ingredients:

  1. Urad Dal- 1/4 Cup
  2. Moong Dal- 1/4 Cup
  3. Toovar Dal- 1/4 Cup
  4. Channa Dal- 1/4 cup
  5. Ginger- a two inch piece
  6. Green Chilies-2 to 4, depending on how hot you need it to be
  7. Curry leaves- a sprig
  8. Black pepper whole- 5
  9. Cumin- 1 Tsp
  10. Asafetida- 1/8 Tsp
  11. Fresh coconut- 1/2 cup, grated
  12. Salt to taste
  13. Bell Peppers- 1, fine chopped
  14. Carrots- 1 Grated
  15. Onions- 1 Fine chopped( Optional)
  16. Grated Zucchini( Optional)
  17. Fresh Coriander- a small bunch, chopped
  18. Oil for making the dosa

Method:

Soak the 4 lentils for a couple of hours. Grind them to a thick, fine batter with the green chilies, curry leaves, ginger, black pepper, cumin, Coconut, asafetida and salt.

Add the chopped Bell peppers, grated carrots and the other vegetables. Mix well.

Spread the batter on a hot Griddle and put some oil on the edges. As there is no rice in the batter, it needs to be slightly thick. Cover to cook, if needed. Cook till nice golden brown. Flip and cook again for a few seconds.

IMG_3959

Serve hot with some Avial or Chutney and Powdered jaggery.