Lou's Green Tomato Soup

It's loose again's Note:

I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 tablespoons grapeseed oil
• 1 cup onion , chopped
• 1 teaspoon gingerroot , crushed and minced
• 2 cloves garlic , minced
• 1 teaspoon coriander seed , ground
• 2 teaspoons cumin seeds , ground
• 1 ½ lbs green tomatoes , seeded and chopped
• 1 medium green bell pepper , seeded and chopped
• 1 red chili pepper , seeded and chopped
• ½ lb potato , peeled and chopped
• 2 cups chicken stock
• 1 tablespoon palm sugar or 1 tablespoon light brown sugar
• ½ cup skim milk
• ½ teaspoon salt
• ¼ cup nonfat yogurt
• ¼ cup dry-roasted cashews , unsalted
• 1 tablespoon cilantro leaf , whole

Directions:

1. Heat the oil in a large heavy pot over medium heat.
2. Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
3. Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
4. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
5. Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
6. Return the soup to a pot and add the milk and salt.
7. Heat to a simmer.
8. Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

Reviews

[Chef Emstar]

I made this 2 years in a row with my leftover green tomatoes at the end of the growing season and I just forgot to review it. Its absolutely fabulous! It has a nice curry type of flavor with just the right balance of sweet and spicy. I left out the green pepper and the milk and canned it with a little bit of lemon juice added to make sure that no one got botulism. Everyone that I shared it with loved it and asked if I had enough to spare another jar. Thank you so much for sharing such a yummy way to avoid wasting those last green tomatoes before the frost.

[Inklady]

Great flavor from the spices in this recipe. I used chopped cabbage instead of potato, as I was trying to use up the veggies in the garden. I also did not puree the soup. I might use the base of this recipe with other vegetables as well in the future. Thank you for posting this recipe.

[Karen Webb]

Superb! I left out the milk and the yoghurt (though I can see they would be great too, but was concerned about freezing, and about giving to non-dairy friends) and was knocked out anyway, as was my husband. Delicious. Since I made 5 times this quantity - tomatoes aren't ripening in the UK this year - we'll be enjoying this a fair few times the coming months. Thank you!