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Spicy Tomato Soup

Updated: Aug 16, 2022

This recipe began as shakshuka, and as I was using fresh tomatoes I didn't feel like chopping by hand - so I popped them into the Vitamix and turned around to turn the heat down on the stove and then was distracted... and then I had pureed tomatoes. I proceeded as planned, but while the tomatoes were reducing my husband took a look and said, "THAT'S shakshuka??" So I said, "Well it isn't now.... I'll just make it into soup. And then I tasted it and I had added WAY too much harissa (this recipe reflects the correct amount), so I added coconut milk (for the fat to help cut the spice) and it was still too spicy. So I turned it into a granita. Spicy isn't a taste, but perception and our taste buds perceive foods less spicy when the food is cold. Takeaway - as I have always taught in my culinary classes, ANYTHING CAN BE SAVED UNLESS IT'S BURNED, AND EVEN THEN SOMETIMES. Enjoy!

Serves 4

2 tablespoons olive oil

1 yellow onion, finely chopped

1 yellow or red bell pepper, finely chopped

4 cloves garlic. chopped

1 tablespoon harissa

2 - 28 ounce cans crushed tomatoes or 4 pounds fresh tomatoes, cored, seeded, and chopped

In a medium-size saucepan heat olive oil over medium heat until the oil shimmers when tilted in the pan. Add in onion and bell pepper, cook, stirring occasionally until the mixture is softened and slightly golden, about 8-10 minutes. Add in garlic and harissa and cook another minute. Add in tomatoes and continue cooking at a simmer until the soup begins to thicken slightly (soup consistency), about 15 minutes. Remove from heat and serve.


Once cooled, puree all ingredients in a Vitamix/food processor until completely smooth.

Pour mixture into a glass baking dish and put in the freezer overnight.

Remove from the freezer and either scrape the mixture with a fork or process very quickly in a food processor until icy and granular. Return to the freezer until ready to serve.


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