This recipe more or less invented itself on a cold night when the tomato soup seemed to call out for a little extra zing. Chilli and ginger weren’t quite reaching the spot but a splosh of vodka worked like magic.
Serves 2 or 3
1 tin plum tomatoes
1 onion
2 cloves garlic
teaspoon cumin seed
small piece fresh ginger
chilli (fresh or dried)
vegetable stock cube
water
oil
heat spoonful of oil in saucepan, when hot add cumin seed and when they start to pop add chopped onion and cook until soft. Stir in garlic, chopped ginger and chilli. Add tomatoes, and pour in roughly 500 cl (pint) of water with crumbled stock cube.
Stir, bring to boil and cook for 10 to 15 mins. Blend and add shot of vodka. If you heat it again there is no alcohol left but the booze adds a nice clean edge to the taste.
Cheers!