Chilled, Tomato, Roasted Garlic, Chilli & Hemp Seed Soup pots! 🍅🌶 It’s such a delicious umami bomb and it’s vegan, GF, sugar-free, paleo, keto, the whole shebang!
I love this soup cold or hot because it's creamy, full flavoured, and not too ingredient complicated. I was lucky enough to score a bag full of homegrown cherry tomatoes from a love of mine, and they’re sooo yummy and sweet!
So I whipped up a big batch, chilled it like gazpacho, and served in pots, for our little evening sail along the canals.
Here’s how to make it: •Halve the cherry tomatoes and line them up in a baking pan.
•Season with sea salt, pepper & dried chilli flakes.
•Bake under a hot grill until blistered, slightly charred and caramelised. •In the meantime, caramelise shallots in coconut oil until sweet & sticky.
•Stir in 3 cloves of smokey, roasted garlic (I have a jar full, packed in olive oil which I saved from last Christmas dinner).
•Add fresh cut chilli and sauté (dial up to whatever heat you like)
•Deglaze the pot with red wine vinegar or any vinegar you have.
•Pour in the baked tomatoes.
•Stir together, well for about 5 minutes.
•Blend in batches until well pureed. Add filtered water progressively with each batch.
•With the last batch add a big handful of hemp seeds into the blender and puree that batch until creamy.
•Pour the mix back into the pot with the remaining soup and stir together - with the heat off.
•Add a few stevia drops if the tomatoes aren’t already sweet enough. •Add more sea salt if needed.
•Top your servings with mini yellow tomatoes, and more hemp seeds.
The beauty of this recipe is keeping the flavour highlight focused on the tomatoes, with the deep smokey base notes of the onion & garlic and using the hemp seeds to make it creamy (& superfood injected) instead of using dairy. Enjoy! 😘