The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.

BLACKENED TOMATO AND ARCHO CHILLI WITH CITRUS SOURED CREAM SOUP

Posted by The News Dispatch on 8th Jan 2016


INGREDIENTS

1.7kg medium tomatoes on the vine

2-3 dried ancho chillies

30g soured cream

Juice and zest of 1 lime

Salt and pepper



METHOD

1 Preheat the grill to its highest temperature.


2 Slice each tomato in half and arrange cut side up on a baking tray. Place the tray on a shelf as 

close to the grill as possible and cook for 30-40 minutes until nicely blackened.


3 Meanwhile, place the dried chillies in a bowl with the tomato vines, and cover with 500ml of 

boiling water. Set aside. Mix the lime zest with the soured cream and season with salt and pepper. 

Refrigerate until needed.


4 When the tomatoes are ready, carefully turn them over and grill for a further five minutes, or 

until the skins are crisp and charred. This may happen quickly so keep a watchful eye.


5 When ready, discard the vines and transfer the tomatoes and all of their juices into a blender,

 along with the chillies, their soaking water and lime juice. Blend until smooth, season to taste, 

reheat and serve garnished with a spoonful of citrus-soured cream.

*