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    Tomato, cumin and fig soup

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    Tomato, cumin and fig soup

    A vegetarian soup with dried and fresh figs.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 1 onion, chopped
    • 1 green pepper, cored, deseeded, chopped
    • 2 tbsp olive oil
    • 3 garlic cloves, chopped
    • 2½ tsp cumin seeds, lightly toasted, ground
    • 400g can chopped tomatoes
    • 100g dried figs, chopped
    • 1kg tomatoes, chopped
    • 2 ripe figs, halved


    1. Sweat down the onion and green peppers in the oil for 8 minutes, until soft. Add the garlic. Cook for 1 minute, then add 1½ tsp cumin and cook for 1 minute more. Add the canned tomatoes and dried figs and simmer gently, uncovered, for 15 minutes, until reduced to a thick consistency.
    2. Add the fresh tomatoes and simmer for 15 minutes more, stirring occasionally.
    3. Blend until smooth, then mix in about 200ml water, until the soup has the consistency of double cream. Season and serve garnished with half a fresh fig in each bowl, the remaining cumin and perhaps a drizzle of extra virgin olive oil.

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    Drinks recommendation

    The obvious answer with this dish is rosé. Freshness, a touch of complexity and the hint of
    sweetness all perfectly complement the soup’s balance of flavours, and this example
    is especially delicious. Château de Caraguilhes
    Rosé 2008/09 Corbières, South of France. Bin 24308


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