Herbed Tomato, Garlic, and Red Chili Pepper Soup
If you like heat, then you just might enjoy this soup. The recipe calls for three red chili peppers, but you can use less if your palate doesn’t prefer heat. The combination of herbs adds a nice touch to the overall flavor of the dish.Serves 2-4
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves , peeled
- 3 tablespoons double concentrated tomato paste
- 1 large , yellow, heirloom tomato, chopped
- 3 red chili peppers , sliced thin, plus additional for garnish, if desired
- 2 tablespoons fresh oregano , chopped
- 1 tablespoon fresh thyme leaves , chopped
- 1 tablespoon fresh basil , chopped
- 1 tablespoon fresh rosemary needles , chopped
- 1 teaspoon fresh sage leaves , chopped
- 6 cups water
- 1 large egg
- 3 tablespoons sherry vinegar
- Sea salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 5 minutes to soften. Add the tomato paste, tomato, chili pepper, oregano, thyme, basil, rosemary, and sage and cook for 4 minutes longer. Add the water, season with salt and pepper, and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Remove from the heat.
- Transfer the soup to a blender and, carefully, puree the soup for 1 minute, or until it has a smooth consistency. Return the soup to the pot over medium-low heat.
- Divide the egg. Add the egg white to the pot, stirring for 1 minute. Add the egg yolk to the pot and stir until combined. Add the vinegar and stir. Taste for seasoning and season with additional salt and pepper, if needed.
- Divide the soup into individual bowls. Arrange some chili peppers on top of the soup, if using, and garnish with a thyme sprig. Serve immediately.
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