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    Chilled Spiced Tomato Soup

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    Chilled Spiced Tomato Soup

    • Vegetarian

    Serves: 6


    • 3 onions, diced
    • 3 cloves garlic, roughly chopped
    • ½ red chilli, deseeded and chopped
    • 4 tablespoons vegetable oil
    • ½ teaspoon ground coriander
    • ½ teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • 2kg tomatoes, roughly chopped
    • Salt and freshly ground black pepper
    • 1 small bunch fresh coriander
    • 200ml crème fraîche
    • 1 small bunch chives, finely sliced


    1. Fry the onion, garlic and chilli in the oil in a large saucepan. When they are soft, but not coloured, stir in the spices and cook over a low heat for 3 minutes.
    2. Add the chopped tomatoes with some salt and pepper, mix and cover. When the tomatoes begin to release their juice, increase the heat a little. Stir frequently so they don't burn. If the tomatoes taste sharp, add a pinch of sugar. Simmer for 30-40 minutes.
    3. Meanwhile, strip the coriander leaves from the stems and add the stems to the tomatoes. Cover the leaves and set aside - chop them finely at the last minute.
    4. When the tomatoes have turned to mush, liquidise and strain into a large bowl. Stir in the crème fraîche. Cool, then chill. When you are ready to serve, add the chopped coriander and chives, adjust the seasoning and serve.

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