Chef Paul's Late Summer Tomato Soup + HTB Sprout Powder Dukkah

This is a soup to help welcome autumn while also making the most of summer’s last fruits. It can be served warm or cold, and the dukka seasoning can be made in a batch and stored for handy use throughout the fall and winter months.

Serves 2

Prep and cook time ~40 minutes

For the Dukkah

INGREDIENTS

2 TBSP fennel seeds

2 TBSP sesame seeds

2 oz hazelnuts, raw, skinless

2 oz almonds, raw, skinless

2 oz pistachios, raw

3 TBSP Himalayan Tartary Buckwheat Sprout Powder

1 TBSP coriander, ground

1 TBSP cumin, ground

2 tsp sea salt

METHOD

Place the fennel and sesame seeds in a small sauté pan over medium heat, and lightly toast. Remove to the bowl of a mortar and grind gently with the pestle, or use a food processor to pulse ingredients. Place the nuts in the same sauté pan and repeat the toasting process, being careful not to burn the nuts. Once the nuts are toasted, place them in the mortar with the toasted seeds and immediately add the Himalayan Tartary Buckwheat Sprout Powder, the ground spices, and the salt. Mix the contents of the bowl to “bloom” the buckwheat and ground spices (meaning they will give off an amazing aroma!!) Next, grind the contents of the mortar bowl with the pestle until the nuts are broken down into small fragments. This is best accomplished with a combination of light pounding and firm grinding in a counter clockwise motion.

For the Soup

INGREDIENTS

2 TBSP extra virgin olive oil

6 garlic cloves, thinly sliced

2 lbs red tomatoes, very ripe, cut into chunks

1 TBSP sea salt

4 springs fresh basil, tied with kitchen string

METHOD

Place the olive oil and garlic in a small soup pot over medium-high heat. When garlic blooms, or becomes fragrant but not taking on color, add the chunked tomatoes and the salt, and stir well to mix. Continue to stir occasionally until tomatoes are completely broken down, about 10-15 minutes, reduce heat to low, and add the tied basil. After a few minutes, turn off the heat and let soup “rest” for 20 minutes, allowing the basil to fully bloom in the soup.

When soup is finished resting, remove the tied basil and pour the soup into a small mixing bowl. Next, place a food mill over the soup pot, pour the soup from the mixing bowl into the food mill, and mill the soup until all of the liquid and pulp have passed and all you have remaining in the mill are tomato skins and seeds. 

Reheat the soup and serve immediately (or try it cold!), garnished with the dukkah.