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Garnishes make surprisingly luscious soups

Garnish tomatoes for luscious soups

Cooks looking for culinary herbs to add something extra to tomato dishes may wish to try a gazpacho.

Columnist and chef Lindsay Bareham shared a cherry tomato gazpacho recipe with the Observer on Sunday (September 11th).

"The addition of olive oil and one or two other choice ingredients, such as onion, garlic and vinegar, maybe celery and basil, too, results in surprisingly luscious soups-cum-salads," she said.

To prepare the soup, she recommended blending garlic and bread to make breadcrumbs and adding to cucumber, chilli, chopped red pepper and onion.

Ms Bareham then suggested cutting up some tomatoes and mixing in a food processor with vinegar, water, mint, olive oil, salt and pepper and whole cherry tomatoes.

For garnishes, she advised making separate piles of cucumber, red pepper, red onion and quartered plum tomatoes.

Her final serving tip was to add olive oil to taste and chill for at least four hours.

The Big Red Book of Tomatoes is the most recent of Ms Bareham's 12 cookery books and she also has a regular monthly column in Saga magazine.

Related Products: Garlic Granules, Chilli Powder, Mint Sauce

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