Chilled Spicy Tomato Soup

Name: Chilled Spicy Tomato Soup
Ingredients: 3 pounds quartered plum tomatoes (about 15); 2 tablespoons olive oil, plus more for drizzling; 0.25 teaspoon sugar; Salt and pepper; 1 cup diced onion; 0.5 teaspoon ground coriander; 0.25 teaspoon ground cumin; 0.25 teaspoon caraway seeds; 2 mild to medium crumbled dried chiles (such as New Mexican) or ¼ teaspoon red-pepper flakes; 2 cups low-sodium chicken stock; 1 teaspoon plain yogurt, for garnish; Cherry tomoatoes, thinly sliced (if desired)

4.6

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

6

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.

Ingredients

3 pounds quartered plum tomatoes (about 15)
2 tablespoons olive oil, plus more for drizzling
¼ teaspoon sugar
Salt and pepper
1 cup diced onion
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon caraway seeds
2 mild to medium crumbled dried chiles (such as New Mexican) or ¼ teaspoon red-pepper flakes
2 cups low-sodium chicken stock
1 teaspoon plain yogurt, for garnish
Cherry tomoatoes, thinly sliced (if desired)

Directions

Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive 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 slicedcherry tomatoes if desired.