This recipe was born out of still having a lot of green tomatoes on our balcony which, at the back end of November, were never going to turn red but which, in the spirit of frugal-ness, I was loathe to get rid of.
I really liked the deep-south-y Fried Green Tomatoes idea so did a little internet research into how to cook them. But interest turned to panic as the first recipe I came across suggested you deep fry them as, you see, I never deep fry anything. Ever.
I believe this Fear Of Frying is probably a result of being born in the 1970s when every household lived in fear of ‘the chip pan’… For the unenlightened, a chip pan was:
- A huge blackened old saucepan that was too heavy to lift and looked like a relic from the iron age.
- Always full of manky old oil which was used several times for different meals – surely that must be illegal now?
- Apparently just a house-fire waiting to happen according to public service TV ads of the time.
So anyway, feeling nervous of deep-fried green tomatoes, I thought maybe a spicy southern inspired soup might be nice. So I made a very quick, fresh-tasting broth of green pepper, celery, onion, chilli and green tomatoes and served it with a dollop of guacamole and some very moreish walnut bread (both bought not made – oh the shame…). It was really tasty – like a warm, substantial and spicy gazpacho – and there was no risk of dousing myself in boiling old chip fat.
Green tomato soup with guacamole
About 10 small green tomatoes
Stick of celery
A red chilli
Drizzle of walnut oil
Dice all the vegetables. Soften the onion, chill and celery on a low heat for 10 minutes. Add the pepper and green tomatoes and stir from time to time. After another 5 minutes cover with boiling water (chicken stock would probably be even better but I’d run out) and simmer on a low heat for another 15 minutes. Blend with a stick blender, check consistency and add more liquid if too think. Season well and serve with a drizzle of walnut oil, a blob of guacamole and some chunky wedges of bread.