If you are looking for an amazing soup recipe then look no further — Chef Kevin Dundon shares with us his recipe for this Tomato and Gin Soup and some great tips that you won't want to miss.
Enjoy this flavorful + creamy tomato soup! The addition of Irish gin gives this classic recipe a kick that you will definitely want to try. You may also remember Kevin Dundon from the knife skills class he did with Camila. You can check it out here if you missed it!
Kevin’s Tomato Tips
- Add fresh ground salt or Kosher salt to sliced tomatoes to bring out their flavor.
- To remove skin from a tomato:
- Remove core
- Make an X where the core was
- Drop in boiling water for no more than 30 seconds and then place immediately in ice water bath
- Skin will just peel off
- Always best to buy tomatoes in season and local, so you know they have been just picked and are their freshest
- When tomatoes are not in season, canned tomatoes are a great option, just read the back of the can to make sure there are not any additives.
Kevin’s Tips for the Tomato and Gin Soup
- You can roast your vegetables prior to putting the soup together, it will give a deeper more flavor.
- If using an emersion or stick blender for hot soups and gravies, use one with a stainless-steel blade. The plastic stick blenders can take on the flavor of what you are blending, they are good for cold blending.
- Adding a squeeze of lemon or lime will act as a flavor enhancer. It works like salt and can be used instead of salt.
- When tasting the soup at the end of cooking, if the soup tastes a too sharp, you can add a pinch of brown sugar or a touch of honey.
Tomato and Gin Soup
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 lbs fresh plum tomatoes, chopped
- 1 1/3 pint vegetable stock, warm
- 1/4 cup Irish gin
- 2 tbsp cream or crème fraiche
- Salt and freshly ground black pepper
- Pinch brown sugar (optional)
- 1 handful fresh coriander, parsley will work too.
- Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté for a 1 - 2 minutes until golden. Add the tomatoes and continue to sauté for another 3 - 4 minutes.
- Add in the warm vegetable stock and Bring to simmer for about 10-15 minutes until cooked through.
- Remove from the heat add the gin and process with a hand blender to a smooth purée.
- Pass it through a sieve and add the cream or crème fraiche and seasoning. Add a pinch of brown sugar if too sour.
- Serve immediately.
Soup Serving Ideas:
- Lunch – If serving for lunch, you can leave the vegetables whole and add in a little cooked pasta or cooked potatoes. Making it a little like a casserole.
- Dinner – If serving for dinner, you can add some sour cream or crème fraiche. Blend together in pot and then using a strainer to remove any skin and seeds.
- For a special presentation tableside, pour strained soup into a tea pot for serving. In each soup bowl, decorate with some fresh chopped tomato, a couple pieces of chives and a touch of sour cream. Pour soup tableside from the tea pot.
- Goat cheese or Buffalo Mozzarella could also be used in the bottom of each soup bowl for dinner presentation.
- Instead of sour cream or crème fraiche, you can used coconut cream or puree tofu to a cream consistency.
More about Kevin Dundon: He is a multiple cookbook author and had a great cooking series on PBS. He and his wife own the Dunbrody House in the southeast of Ireland, which is a country inn and cooking school. Kevin also has a great garden and tries to prepare as much farm to table as possible. Kevin’s Plant Based and Vegetarian Cooking Course starts August 17th. You can check out all of Kevin’s courses here.