Recipe: Tomato Soup with Cumin Seeds, Figs and Cilantro Oil
One of the courses at the Anti-Valentine's Day Dinner we held at the Locus Wines tasting room on Saturday, February 15th was the tomato soup with toasted cumin seeds and figs, garnish with fresh herbs, figs and cilantro oil. It almost upstaged the duck confit with the parsnip puree. Almost.
We thought we can share the recipe here so you can make this at home and keep warm through the remaining month or so of winter. We love this soup so much that we do it at the height of tomato season as well. Enjoy!
Tomato Soup with Cumin Seeds and Figs
Yields 64 oz (8 cups)
4 fl. oz (1/2 cup) olive oil
2 medium onions, roughly chopped
6 oz (3/4 cup) white wine
1 large bell pepper, roughly chopped
1 tablespoon cumin seed, toasted
28-oz can of diced tomatoes
5 oz dried figs, quartered
3 lbs. fresh tomatoes (roma, especially if making this off season), roughly chopped
Salt and pepper, to taste
Cilantro oil, or few leaves of cilantro roughly chopped for garnish
5-6 fresh or dry figs diced for garnish
Heat the oil in a saucepan (that can eventually hold all of the ingredients).
Sauté the onions (until nice and soft) with a good pinch of salt.
Add the wine and cook until evaporated.
Add the bell peppers and cook until peppers are softened.
Stir in cumin seeds, canned tomatoes and dried figs.
Bring to a boil and then simmer for 1 hour, stirring occasionally.
Add the fresh tomatoes.
Bring to a boil, then simmer for another hour, stirring occasionally.
In a blender, blend the soup in batches until creamy. You may add olive oil or water if the soup is reduced too much in the simmering process.
Season well with salt and pepper.
At time of service, drizzle with cilantro oil, and figs you chopped for garnish.