Today’s lunch was inspired by a recipe posted on catholicfoodie.com. Our Apache chilli plant has more chillies than we can give away or use and so we looked for ways to use more than one or two chillies in a dish. The soup is a revelation and could feature as a starter for our next dinner party or barbecue.
What do I need to make it?
- 3 ears of corn roasted and shucked
- 1 medium onion chopped
- 10-12 cherry tomatoes (picked fresh from our garden)
- 10-12 Apache chillies (reduce to taste – also picked from our garden)
- 2 small capsicums (1 medium green pepper would work just as well)
- 1 whole garlic pod (roast with skin on)
- 4 tbsp olive oil
- 2 vegetable stock cubes
- 100 ml single cream
- Juice of half a lemon
- Handful of fresh coriander chopped
- Salt & pepper to taste
How much will I make?
How do I make it?
Place tomatoes, chillies, garlic and capsicum in a bowl and drizzle 1 tbsp of olive oil to coat all the vegetables. Then place in a pre heated oven at 200 degree Centigrade for 25-30 minutes till the vegetables begin to char and are roasted. Remove garlic skins and place with remaining roasted vegetables in a blender and blend to a paste. Heat pan with remaining olive oil and add chopped onions. Saute for 5 minutes before adding the paste. Stir for a couple of minutes before adding the stock cubes and about a litre of water. Bring to a gentle boil, add the shucked corn, salt and pepper to taste and continue to cook for another 20 minutes on low heat. Finish the soup with the cream, lemon juice and fresh coriander.