SMOKED TOMATO AND PEPPER SOUP

INGREDIENTS:
8-9 garlic cloves
3 medium red peppers
Vegetable oil, to brush
2.5 cm/1 in. cinnamon stick
2 green cardamom pods
2 cloves
1 bay leaf
2.5 cm/1 in. length finger of ginger, peeled and finely sliced
750 g/ 1 lb 9 oz tomatoes, halved and base of the stems removed
A few stems fresh coriander
5-6 mint leaves
2 tbsp vegetable oil
1tbsp cumin seeds
1tbsp sugar
Salt to taste
Fresh coriander, to garnish
 

METHOD:
1. Preheat the oven to 200ºC/400ºF. Peel 5 or 6 of garlic cloves, brush the peppers with vegetable oil and roast these together until cooked, about 25-30 minutes. Skin, seed and roughly chop the peppers.

2. Wrap the cinnamon, cardamom, cloves, bay leaf and ginger in muslin and tie with string to make a bouquet garni.

3. Bring the tomatoes to the boil to a little water with the roasted garlic, the peppers, the bouquet garni, the fresh coriander and the mint leaves. Simmer and reduce to a soupy consistency, about 20-25 minutes. Remove the bouquet garni and liquidise the mixture in a blender or food processor, then push through a sieve and set aside.

4. Heat 2 tbsp oil in a pan. Put in the cumin seeds and, when they pop after a few seconds, add the remaining 3 cloves of peeled and sliced the garlic and fry until light brown, then add to the liquidised tomato and pepper mixture. Add the sugar and salt to taste, re-heat and serve garnished with fresh coriander.