Roasted tomato and red capsicum soup with dukkah

Roasted tomato and red capsicum soup with dukkah

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

The flavour and sweetness of the tomatoes are intensified by roasting them. As some of the liquid evaporates, they will caramelise and the olive oil and salt and pepper will enhance the richness of the tomato flavour.

The dukkah recipe makes about 500 g, but is well worth making in large amounts. It will keep in an airtight container for a month or more and is also delicious served with crusty bread and extra virgin olive oil as a start to a meal, or sprinkled on eggs for breakfast.

Ingredients

Quantity Ingredient
1kg ripe tomatoes
4 red capsicums
1 long green chilli
salt
freshly ground black pepper
120ml olive oil
2 onions, diced
2 garlic cloves, chopped
2 teaspoons sugar, (optional, depending on the sweetness of the tomatoes)
300ml verjuice
6 slices sourdough baguette
3 tablespoons olive oil
100g feta

Dukkah

Quantity Ingredient
250g raw almonds
150g sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon whole white peppercorns
1 teaspoon salt

Method

  1. To make the dukkah, preheat the oven to 180ºC then roast each ingredient on separate baking trays until fragrant and lightly coloured. Be careful not to overcook the spices as they will become bitter.
  2. Pound separately using a mortar and pestle or a spice grinder until all are finely ground. Mix all the ingredients together and store in an airtight container.
  3. To make the soup, preheat the oven to 180ºC and lightly oil 2 baking trays.
  4. Cut the tomatoes in half horizontally and place them on a baking tray, cut side up. Place the capsicums and chilli on the other tray. Sprinkle everything generously with salt and pepper and drizzle on half the olive oil.
  5. Roast the capsicums and chilli for about 40 minutes, until soft. Transfer to a bowl and cover with clingfilm. When cool enough to handle, peel the capsicums and chilli and remove the seeds. Roast the tomatoes for 45 minutes, or until soft and beginning to colour. Remove from the oven.
  6. Heat the remaining oil in a large saucepan and sauté the onions until soft and golden. Add the garlic, followed by the roasted tomatoes, capsicums and chilli. Stir everything together, then add the sugar and verjuice. Bring to the boil then lower the heat and simmer for 20 minutes. The soup should be fairly liquid and you may need to add a little water.
  7. Allow the soup to cool a little then blend in a food processor. For a really smooth finish, push the soup through a chinois or a very fine sieve. Taste and adjust the seasoning to your liking.
  8. When ready to serve, brush the sourdough bread slices with olive oil and bake in a medium oven until golden brown. Spread each slice with feta and sprinkle generously with dukkah, pushing it into the cheese so it stays there.
  9. Reheat the soup (if necessary) and ladle into serving bowls. Float a slice on top of the soup and serve straight away.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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