{"id":17900,"date":"2015-07-25T22:10:21","date_gmt":"2015-07-25T20:10:21","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17900"},"modified":"2015-07-25T23:41:53","modified_gmt":"2015-07-25T21:41:53","slug":"sour-indian-tomato-and-black-pepper-soup","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17900","title":{"rendered":"Sour Indian Tomato and Black Pepper Soup"},"content":{"rendered":"

\"sourtomatosoupp\"I know what you think. I also almost never think of hot soups during the summer, but this tone is very special. First of all, as every tomato soup, is never tastes\u00a0as good as when made with fresh ripe tomatoes. Secondly and above\u00a0all, it is sour, the quality which for me places it among the dishes I typically crave when temperatures go up. It is also particularly light, easy and quick to prepare, three additional\u00a0characteristics\u00a0that make it a perfect summer soup. One of my favourite discoveries from Rick Stein\u2019s\u00a0India<\/a>.<\/p>\n

As usually, I have made some modifications, the most important one being the use of homemade chicken stock instead of water and I must say, even though it’s not a genuine Indian touch, it makes the final result\u00a0even better. Make sure you check the original recipe in Rick Stein’s unique\u00a0book<\/a>\u00a0I consider among several\u00a0best cookery books.<\/p>\n

TIP: If you think the tomato taste is not strong enough, add some tomato paste, as I did.<\/p>\n

Asafoetida is sold powdered in every Indian shop in my city, so I guess it’s not difficult to find. It has a very strong aroma and changes the flavours considerably.<\/p>\n

Preparation: about 40\u00a0minutes<\/em><\/p>\n

Ingredients (serves two as the\u00a0main course):<\/em><\/p>\n

1 teaspoon black mustard seeds<\/em><\/p>\n

1 teaspoon cumin seeds<\/em><\/p>\n

1 dried chilli torn into pieces (the best will be\u00a0Kashmiri chilli)<\/em><\/p>\n

1 teaspoon ground black pepper<\/em><\/p>\n

1\/2 teaspoon asafoetida<\/em><\/p>\n

a small handful of curry leaves<\/em><\/p>\n

4 big tomatoes<\/em><\/p>\n

3 fresh green chillies<\/em><\/p>\n

about 1 heaped teaspoon grated ginger<\/em><\/p>\n

3 tablespoons red lentils<\/em><\/p>\n

3 cm piece of tamarind block<\/em><\/p>\n

1\/2 teaspoon turmeric<\/em><\/p>\n

salt to taste<\/em><\/p>\n

500 ml homemade chicken\/vegetable stock or water<\/em><\/p>\n

(1 tablespoon tomato paste)<\/em><\/p>\n

coriander leaves<\/em><\/p>\n

1 tablespoon oil (I didn’t have the ghee, indicated in the recipe)<\/em><\/p>\n

Chop the tomatoes. Slice the chillies diagonally.<\/p>\n

Pour 50 ml hot water it onto the tamarind piece. Leave for fifteen minutes. (In the meantime start preparing the masala paste and the curry). After this time, mix it well and strain leaving the seeds.<\/p>\n

Fry the first three ingredients in a tablespoon of ghee or oil \u00a0until the mustard starts popping.<\/p>\n

Add the black pepper and asafoetida and stir-fry for 30 seconds.<\/p>\n

Add the rest and let the soup simmer for about 20 minutes or more (until the lentils are tender).<\/p>\n

Sprinkle with coriander leaves just before serving.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I know what you think. I also almost never think of hot soups during the summer, but this tone is very special. First of all,…<\/p>\n","protected":false},"author":1,"featured_media":17904,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[35,79,18],"tags":[12,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17900"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17900"}],"version-history":[{"count":9,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17900\/revisions"}],"predecessor-version":[{"id":17911,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17900\/revisions\/17911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17904"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}