Green Tomato Soup with Roasted Chillies

Like many vegetable growers in the UK, this summer has not been filled with sunshine and so I have lots of green tomatoes hanging on the vine.  I didn’t want to make chutney with all of them and hate throwing food away so I decided to experiment with soup. Choose fully developed green tomatoes to avoid the chance of a tummy ache.

Ingredients for 4-6 portions

800 grams green tomatoes

1 green chilli

1 red chilli

150grams diced onion

750ml chicken  or vegetable stock

2 Tbsp soft brown sugar

1 small green pepper

2 Tbsp oil from sundried tomatoes

1 Tbsp olive oil

2 large garlic cloves peeled

6 sundried tomato halves finely diced

25g fresh coriander chopped

  1. Use a small sharp knife and make a criss-cross on the bottom of each tomato, then use the knife to core out the top of the stork.
  2. Blanch the tomatoes in boiling water for a couple of minutes until the skin begins to come away, then chill in cold water.  Please note taking off the skins of green tomatoes is harder than red ripe ones.
  3. When cool use a very sharp speed peeler to peel the skin from the tomatoes (don’t worry if it’s not perfect just remove as much of the skin as you can). Then cut the tomatoes into even sized wedges and reserve.
  4. In a heavy stainless saucepan, gently cook the diced onion and green pepper in the sun dried tomato oil, stirring from time to time until the onion is cooked.
  5. Now add the brown sugar, garlic and stir well.   Gradually add the stock, tomato wedges and simmer on a low heat for 40 minutes, stirring often.
  6. Add the chopped coriander and puree until mostly smooth in a food processor.
  7. Deseed the red and green chillies and fry gently using the olive oil until cooked without browning. Slice into tiny pieces and reserve.
  8. Season the soup with salt and pepper pour into heated cups/bowls sprinkle with the chopped chilli/sundried tomatoes and serve with crusty bread.

Eating Green Tomatoes
Eating green tomatoes is perfectly safe as long as the tomatoes are thoroughly cooked.  Cooking the tomatoes removes the alkaloids which can give you tummy upset. Alkaloids are the tomatoes natural defense against insects and green tomatoes have more alkaloids than ripe red tomatoes.

After making my recipe for just my partner and I, had some left.  So I used some of it for a base to a green Thai curry sauce, adding Thai curry paste, garlic, ginger, basil, coconut milk and  coriander and was delicious.  I was also pleasantly surprised how stable the green tomato soup was giving me a fridge shelf life of at least 4-5 days.

Green tomatoes are actually quite healthy for you, as they give some of the same, and even more benefits as red tomatoes. Green tomatoes contain about 30 calories, 1 to 1.5 grams of protein, and 1.3 grams of fat. Though red tomatoes may contain more folate (Vitamin B12) and potassium, green tomatoes are richer in calcium. In fact, they contain about three times as much as red tomatoes. Green tomatoes also contain more vitamin C than red ones. Whether you’re eating red or green tomatoes, both are beneficial to your health.

A very special thanks to John Miles CEO of Steelite International for his very generous gift of plates.
John and I met whilst judging a cooking contest in Spain a while back.
Steelite is recognised throughout the world as a top creator of professional tableware.

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