“This is one of my favourite ‘empty larder’ recipes that requires little preparation and is quick to cook. Simple.”- Kevin Dundon
This recipe comes courtesy of The Raglan Road Cookbook: Inside America’s Favorite Irish Pub by Kevin Dundon and Neil Cubley. Click here to purchase your own copy.
- 2 Tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 Pounds ripe plum tomatoes, halved
- 2 Ounces gin
- 3 Cups vegetable stock or water
- 1 pinch light muscovado sugar, optional
- 1 Cup cream
- salt and pepper
- 1 Tablespoon herb oil, to garnish
Heat the olive oil in a pan over a medium-high heat. Add the onion and garlic and sauté for a few minutes until golden. Add the tomatoes and continue to sauté for another 5 minutes or so until well heated through and just beginning to break down. Season with salt and pepper.
Pour the gin into the pan and allow to reduce by half, stirring occasionally. Stir in the vegetable stock or water and allow to reduce by half again. Blitz with a hand blender to a smooth purée. Season to taste and add the sugar if you think the soup needs it.
To serve, add the cream to the soup and allow to warm through. Season to taste and ladle into warmed serving bowls. Garnish each bowl with a drizzle of herb oil.