Chilled Spicy Tomato Soup
Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.
- Servings: 6
Source: Martha Stewart Living, June 2009
- 3 pounds quartered plum tomatoes (about 15)
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 teaspoon sugar
- Salt and pepper
- 1 cup diced onion
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon caraway seeds
- 2 mild to medium crumbled dried chiles (such as New Mexican) or 1/4 teaspoon red-pepper flakes
- 2 cups low-sodium chicken stock
- 1 teaspoon plain yogurt, for garnish
- Cherry tomoatoes, thinly sliced (if desired)
Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle with olive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer, about 10 minutes.
Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly sliced cherry tomatoes if desired.