Cook & Digest

Green Tomato BLT Soup

The tomato season is officially over but when I checked out my mother-in-law's tomato plants, I still found a lot of unripe ones. Judging according past few weeks, it didn't look like the weather was going to be favorable for that poor green tomatoes that missed their ripening time. It would be such a pity to let them freeze or rotten on the vine. So I had to take an action. I picked all of them up and made a delicious Green Tomato BLT Soup.

Not even no one notice the tomatoes were not ripe, its actually brought an amazing freshness and beautiful bright green color to the dish.

Green Tomato BLT Soup Yields: 6 people INGREDIENTS: 4 oz nitrate free smoked bacon 1 onion, chopped 2 tablespoon minced garlic ½ jalapeno, seeded, minced ½ teaspoon ground coriander seeds 8 medium green or red tomatoes, roughly chopped 2 cups chicken stock 1 bay leaf 1 lime, juiced 2 teaspoons or to taste Chile Spot's Fatalii Fantasii Sauce hot sauce (special ingredient used at Culinary Cook-Off) 1 bunch cilantro, chopped sea salt and freshly ground black pepper to taste Micro Greens (garnish) & Baguette (optional)

DIRECTIONS:

Cook bacon in large heavy pot until crispy, about 5 minutes.  Remove 1 tablespoon of bacon, place on paper towel lined plate and reserve.

Increase the heat to medium-high and add the onions to the rendered bacon. Cook for about 3 to 4 minutes.  Add the garlic, jalapeno and coriander and cook for 2 more  minutes. Add the tomatoes, stock and bay leaf. Season  with salt and pepper. Bring the liquid to a boil then turn the heat to medium and cook for 10 minutes.

Remove the bay leaf. Add lime juice, hot sauce and cilantro. Transfer hot soup to a food processor, blender or use immersion blender and puree until almost smooth but still leave some texture.  Adjust seasonings to taste. Serve in soup bowls, garnish with micro greens, reserved bacon bits and grilled baguette.