yet another dj

Greetings and welcome!

The spicy, yet creamy tomato soup project was a collaboration between my housemates and myself. From an instinctive desire for spicy soup, we set out to make a fresh, healthy and flavoursome dish that would blow our minds and our organs. We were ready, to delve into the task of building tomato soup on the fly, from the basics.

• Servings: 6 rice bowls
• Total time: 40 minutes

Ingredients:

1. 1kg of bright red tomatoes, skinned and chopped (remove the crusty bit at the top)
2. Chicken broth (we used chicken powder)
3. Salt and pepper
4. Sugar
5. Spice: Tabasco sauce and 2 whole chilli
6. Tomato puree (2 small tins)
7. 100mL fresh double cream
8. Fresh basil leaves, chopped

Boil the chopped tomatoes in a pot, using enough water (or broth) to cover the tomatoes and then some. Cook for about 10 minutes, season with stock, salt, pepper and sugar (add more sugar if the tomatoes are bitter). Add Tabasco sauce and 2 whole chilli. After 5 minutes, fetch out the chilli. Good luck.

Optionally, to get a really smooth texture you can blend the tomatoes with a hand blender (we didn’t have one at the time). Add the tomato puree and stir well, or until you feel happy. Add the fresh cream and mix. Finally, add the chopped basil and simmer for 10 minutes. Serve and EAT.

I took this photo just in time…