April 23, 2008
A heavenly blend of earthly ingredients
This soup is adapted from recipes for Romesco sauce, a bright, sweet, and slightly spicy condiment from the Catalonia region of Spain. You can use canned roasted red peppers, but the soup will be more vibrant if you roast fresh ones yourself—easily done under the broiler.
4 cloves garlic, chopped
Small white onion, chopped
1/2 teaspoon red pepper flakes; adjust to taste
1 1/2 teaspoons paprika
2 tablespoons extra virgin olive oil
3 slices white bread, crust removed
3 roasted red peppers
3/4 cup chopped tomatoes, preferably fire-roasted
1/3 cup toasted hazelnuts
1/2 cup toasted almonds
1 heaping tablespoon brown sugar
1 tablespoon sherry vinegar
1 ancho chili, softened for half hour in hot water
1/4 cup golden raisins, soaked for half hour in hot water with chili
Salt and pepper (preferably a smoked salt)
1. Sauté onion, red pepper flakes, paprika, and 2 cloves of the garlic in the olive oil over low heat until softened.
2. Add bread and fry over low heat, stirring occasionally, for 5 minutes.
3. Put mixture in blender. Add roasted red peppers, tomatoes, nuts, brown sugar, and vinegar.
4. Add softened ancho chili (stemmed and seeded) and raisins, reserving the water.
5. Add several tablespoons of reserved pepper/raisin water. Blend until very smooth. Add remaining 2 cloves of raw garlic; blend again.
6. Add salt and pepper to taste.
7. At this point, you should have a lovely thick red sauce, which can be eaten as is with pieces of toasted bread or grilled vegetables. To continue to soup stage, put the mixture in a pan over low heat, and add water by the ½ cup, stirring as you go, until you reach the desired consistency.
8. Serve with slices of toasted, garlic-rubbed bread for dipping.
Originally printed in All Animals magazine. See related article "The World on Your Plate" from All Animals.
All figures are per serving (assumes four servings).
Protein: 8 grams
Fat: 21 grams
Fiber: 6 grams
Carbs: 36 grams