Pagoda Tomato Soup

By akselden

Ingredients

• 1 tablespoon olive oil
• 2 Spanish onions, peeled and roughly chopped
• 8-10 medium beefsteak tomatoes, roughly chopped
• 3 tablespoons peeled and chopped fresh ginger root
• 4 garlic cloves, chopped
• 1/2 cup soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons Asian toasted sesame seed oil
• 1/2-1 teaspoon Scotch bonnet, jalapeno or Thai chili chopped
• 1/4 cup white sugar
• 1/4 cup chopped scallion greens, for garnish
• 1/4 cup chopped fresh cilantro leaves, for garnish

Details

Servings 8

Preparation

Step 1

Place a large skillet over medium high flame and when it's hot, add oil. Add onions, tomatoes, ginger root and garlic, stirring well after each addition. Cook until garlic and onions are lightly browned, about 7 minutes. Add soy sauce, fish sauce, sesame oil, chili and sugar and cook for 15 minutes.

Transfer contents to a food processor fitted with steel blade and process until smooth. Strain and discard seeds and pulp. Garnish each bowl with scallions and cilantro. Can be served hot or cold.