Well, there was no hesitation when I received a kilogram of fresh and yummy beefsteak tomatoes from a friend: they had to be turned into a healthy summer soup!
I’ve added a little bit of millet to give it some more body so it can actually serve as a meal. Make sure you have some fresh basil at hand and you will be amazed how such little effort can create such a taste-bud explosion 😉
For 2 big portions or 4 small portions you’ll need:
1kg beefsteak tomatoes
1/4 cup (50g) millet
1/2 cup water
2-3 garlic cloves
1-2 tablespoon cooking oil (I prefer coconut-oil)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 teaspoon chilli powder
1 handful of fresh basil leaves
Wash the millet in a colander and rinse well.
In a small pot, roast the millet on medium heat for a few minutes, stirring constantly (this enhances it’s flavour but this step can also be skipped).
Add 1/2 cup water to the millet and slowly bring to boil. With the lid on let simmer for approx. 10 minutes (until the water is gone). Let rest for another 5 – 10 minutes.
In the meantime wash and cut the tomatoes in half, removing the ‘stalk’ and then chop them into rough cubes.
Place the chopped tomatoes in a blender and blend them for a few minutes.
Peel and chop the garlic into fine pieces.
Heat the olive oil in a medium sized pot and roast the garlic for approx. 1 minute (don’t burn so it doesn’t get a bitter flavour).
Pour in the blended tomatoes and also add millet, salt, pepper and chilli.
Bring to boil and let simmer for a couple of minutes.
Serve with the washed and roughly pulled apart basil leaves. A dash of cashew cream is nice too