But then I read the title of the post and I was heartbroken…
There are two types of people: those who hate cilantro and those who love cilantro. I am in that first group – I can’t stand even the smell of that stuff! I try to avoid it at all costs. But there has been more than one occasion where I have – in a hurry- picked up a bunch of cilantro instead of parsley at the grocery store. Oh the disgust!!!
But enough of that…
The picture on Radish’s blog looked way too good to write off all-together. PLUS, the recipe was adapted from a Martha Stewart recipe… and I love Martha! So I immediately thought of trying basil or dill instead. Radish’s declaration of the dill being “compelling” was all the encouragement I needed…
Spicy Tomato Soup with Dill
adapted from Sassy Radish, who adapted from Martha Stewart
1 tablespoon olive oil
1 medium red onion (about 8 ounces), diced
1 medium clove garlic, minced
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup to 1/2 cup fresh dill, roughly chopped
1/2 jalapeno pepper, seeded and finely diced
1 can (28 ounces) plum tomatoes
1 tablespoon lime juice
sour cream to garnish
Step 1: Heat olive oil in a deep saucepan over medium heat. Add onions and garlic and sautee until onions are soft and translucent (5 to 7 minutes). Add salt, pepper, dill and jalapeno.
Step 2: Place a sieve or mesh strainer over the saucepan and pour the can of tomatoes into it. Remove the whole tomatoes, seed them, and chop coarsely. Press the juice and any remaining tomato pieces through the sieve. Add 2 cups of water and stir to combine. Simmer for about 30 minutes.
Step 3: Add lime juice and adjust seasoning. Add a dollop of sour cream to each bowl when serving.
Stas’ first question when he saw the soup was “is that borscht?” (note to self: make some borscht soon!)
He’ll eat just about anything – but that doesn’t mean he enjoys everything. And he’s actually pretty picky when it comes to his soups. But it was a huge hit with him, and he went back for a 2nd serving 🙂