I had a new raw recepie vision last night, made it and it's absolutely delicious!
I had been looking at a chili recepie, I have fresh corn, the first of this season, and I wanted too make something delicious. I'm also inspired by Jinjee's pizza tomato sauce based on sundried tomatoes and agave. This soup is sweet, hot, black peppery and tomatoey. Here goes per person:
2/3 of the corn of a cob
Then mix:
9 sundried tomatoes soaked in water, if salty, no need to add the extra salt
2 soaked dates
1 1/3 cup / 3,5 dl of water, including the soaking water
pinch of minced chipotle chili
1/8 teaspoon black pepper, optional
1 tablespoon canola /raps oil
1 tablespoon olive oil
salt
Pour it over the corn, mix, you can grind a lot of black pepper over and decorate with sprigs of parsley. I'm having a parsley iron craze now, so I chew 4 sprigs on the side, one big munch with every spoon of soup. Mmmm, hot, end of summer, darker evenings, Sweet Chipotle Tomato Soup!!!
