Tomato soup with gin
There are dishes that everyone just likes. No matter how often we eat them, they come to the table, let’s think “Tasty, not eaten for a long time, finally once again…”. It’s the same with a fine tomato soup. There are recipes for this au masse. A clarified broth, creamy through the addition of cream, Asian hinhaucht with coconut milk or fruity flavoured with orange. We have a variation for you that you probably haven’t tried yet. A delicious tomato soup with gin note! Does that taste good? And how!
You need the following ingredients for the soup with gin:
- 2 cans of tomatoes (each 850ml drained net weight)
- 4 fresh tomatoes
- 6 EL tomato paste
- 1 large onion
- 5 EL flour
- 1 litre vegetable broth
- 10 EL Gin
- 2 TL sugar
- 100g whipped cream
- Fresh basil
- Some olive oil
- salt, pepper and some chili
Preparation Gin tomato soups
- First the onion is cut into fine cubes and then sweated in some oil. Take on a light colour, add the tomato paste and mix everything. Then add the flour to the pot to absorb the liquid.
- Let everything fry a bit, until the mixture with the canned tomatoes and the liquid is extinguished. The fresh tomatoes are diced and added to the soup. How big you cut it is not important, because the soup is pureed at the end anyway.
- Now simmer everything 10 to 15 minutes. The soup is now seasoned with salt, pepper and fresh basil. If you like spicy food, you can stir in some chili or cayenne pepper. After seasoning, the soup is finely pureed to create a nice, creamy consistency. Now the most important step follows: The gin is added to the soup. First carefully dose the fine drop. If the taste is too strong at the end, you won’t get the gin touch out.
- Who only wants to taste one dezente note is probably too much with the estimated amount of ten tablespoons. Just try the soup after each tablespoon to find the perfect dosage for you. After the gin the cream is added to the soup.
- Either stir thoroughly or mix the soup again with a blender. You might have to season the soup again, because cream and gin have changed the seasoning a bit. The soup will now be boiled up again, then it’s ready to serve! You can garnish the delicious food with a few basil leaves or a dash of balsamic cream.
Which gin is the right one for the soup at all?
A tomato soup is relatively sweet, because in our recipe we do not add herbs. This makes a gin with a strong herb note perfect. The Western Dry Gin is an excellent accompaniment to our gin tomato soup.
What do I add to gin tomato soup?
If the soup appears as a starter in a menu, you don’t necessarily need an inlay or a tasty baguette attached. However, if your soup is intended as a main course, it is not uncommon to think about what else you could offer. Aromatic herb croutons will always delight your guests. They also go perfectly with the gin flavour of the soup. Fresh herbs are important for perfect croutons. Parsley, tarragon, chervil, coriander, chives, the list is long. Just choose your favourite herbs yourself. You’ll also need a clove of garlic. Salt, pepper, butter and bread are the remaining ingredients. You can prepare the croutons with either white or wholemeal bread. The herbs are chopped finely together with the garlic. Now mix the herb-garlic mix with salt, pepper and warm butter.
The homemade herb butter will now be spread on the bread of your choice. Then cut the slices into cubes. The croutons are now fried crispy in a pan. You don’t need to add fat to the pan. If they are dark enough to your taste, they will be added to the soup. Of course you can also make a herb baguette according to the same recipe. To do this, roast the slices of bread spread with the herb butter whole in the pan and you have a perfect, quickly prepared side dish for your soup.
But even without a baguette, this gin tomato soup is a real treat . Your guests have surely eaten a delicious tomato soup countless times. THIS form of Italian delicacies, however, will surprise everyone. Thank you Gin!