Tomato soup with red Kampot pepper

Ingredients – tomato soup

  • 2 tablespoons olive oil
  • 2 yellow onions
  • 2 cloves of garlic
  • ½ chili pepper
  • 200 g fresh cherry tomatoes
  • 20 g cane sugar
  • 700 ml vegetable (or other) broth
  • 1 can crushed canned tomatoes
  • 1 tablespoon Doppio Concentrato
  • 1 teaspoon dried basil (if you have fresh basil, even better)
  • salt
  • red Kampot pepper

Ingredients – basil pesto

  • 6 g basil
  • 10 g pecorino
  • 25 g olive oil
  • 7 g pine nuts
  • 7 g sunflower seeds
  • quarter of a clove of garlic
  • salt to taste
  • white Kampot pepper

Procedure

1. Pour oil into a medium pot until hot, add finely chopped onion and let it cook until just more than translucent. Add coarsely chopped garlic and finely chopped chili pepper to the onion. Fry together until the garlic releases a lovely aroma.

2. Start adding cherry tomatoes, which have been cut in halves. Add one half at a time with the cut side down into the pot, creating a space over the onion, garlic, and chili so that the tomato touches the bottom of the pot and there is no already fried vegetable underneath it. 

3. Then evenly sprinkle sugar over the entire bottom of the pot and let the tomatoes fry and the sugar caramelize. Once the tomatoes are beautifully golden on the bottom (which means the caramelization process has occurred, adding a lot of flavor), press the tomatoes with a fork so that their juice flows out. Fry for another two minutes, then add broth, crushed tomatoes, and doppio concentrato. Simmer everything together. 

4. Blend the soup in a blender (or with an immersion blender) and strain through a sieve. Salt, pepper, and optionally add a bit of sugar or, conversely, acidity with red wine vinegar.

5. First, place garlic into the perfect Pepper..field mortar. Using the pestle, crush the garlic into a paste by pounding perpendicular to the bottom of the mortar. Then add pine nuts and sunflower seeds to the mortar and crush again. Add grated pecorino cheese and grind it with the pestle until smooth. 

6. Add washed and dried basil leaves, which you also first pound and then start grinding against the bottom and sides with the end of the pestle until the leaves are almost a paste. Pour in oil and continuously stir with the pestle to blend all ingredients. Salt and pepper to taste.

7. Fry onion sliced into half rings on a spoonful of olive oil. Once the onion is golden, add a spoonful of balsamic vinegar and optionally maple syrup. Stir, salt, and fry together for two minutes.

8. Pour the soup into a bowl, add basil pesto on top, the best onion, pecorino slices, a bit of toasted sunflower seeds, pine nuts, and for decoration, you can use red cabbage sprouts..

 

Enjoy your meal!

Author: lubojatzky_couple

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