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 chili powder
1 handful of fresh basil leaves
1. Wash the millet in a colander and rinse well.
2. 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.
2. 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.
3. 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).
4. Pour in the blended tomatoes and also add millet, salt, pepper and chili. Bring to boil and let simmer for a couple of minutes.
5. Serve with the washed and roughly pulled apart basil leaves. A dash of cashew cream is nice too 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.