Gaza’s Chunky Red Soup

Chunky red soup

Gary, from Oberon emailed this one through. Gary makes the soup the night before and takes it with him to work the next day on those cold winter days. It’s easy to make, full of flavour and light on the pocket. It’s a winter winner.


1 tbsp olive oil
4 ripe tomatoes
2 cups chicken stock
1 garlic clove, crushed
2 tbsp parsley
2 tbsp basil
1/4 tsp sugar
salt and ground pepper to taste

Cooking Instructions

  1. Peel tomatoes. (Place them over a gas flame for 30 seconds and the skins will easilypeel off).
  2. Cut the blossom end (stork) of the tomatoes, halve them, scoop out the seeds and cut into pieces.
  3. In small inner pot heat oil, add tomatoes, garlic, herbs and sugar and cook gently for 2-3 minutes.
  4. Add stock, salt and pepper and bring to boil
  5. Half fill large inner pot with boiling water. Place small inner pot into large pot, lid on and simmer for 10 minutes.
  6. Transfer pot to Ecopot, with lid on.
  7. Cooking time 1 hour.

HINT … Chill in refrigerator and serve cold in summer.


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