Lou's Green Tomato Soup Recipe #84584
I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.
1½ hours | 1 hour prep
SERVES 4
- 3 tablespoons grapeseed oil
- 1 cup onion, chopped
- 1 teaspoon gingerroot, crushed and minced
- 2 cloves garlic, minced
- 1 teaspoon coriander seed, ground
- 2 teaspoons cumin seeds, ground
- 1 1/2 lbs green tomatoes, seeded and chopped
- 1 medium green bell pepper, seeded and chopped
- 1 red chili pepper, seeded and chopped
- 1/2 lb potato, peeled and chopped
- 2 cups chicken stock
- 1 tablespoon palm sugar or light brown sugar
- 1/2 cup skim milk
- 1/2 teaspoon salt
- 1/4 cup nonfat yogurt
- 1/4 cup dry-roasted cashews, unsalted
- 1 tablespoon cilantro leaf, whole
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
- Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
- Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
- Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
- Return the soup to a pot and add the milk and salt.
- Heat to a simmer.
- Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.
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5 stars