Good Lifestyle

If the grilled cheese and the tomato soup are your comfort foods tastes, it's time to mount your game. Canned soup is correct when you are in a pinch, but as you will see from this recipe from the Japanese Chief Yoshihiro Imai, the house soup is the real deal. This recipe comes from the new book by Chief Imai,Monk: light and shadow on the path of the philosopher,April 28 of Phaidon Press.

Grilling summer tomatoes completely ripe slowly in the caramelized wood oven, while the wonderful smoked increases the pure flavor of tomato. Simply add salt and mix results in a delicious amazing soup. I serve it cooled, then garnish with carbonaceous tomato skin for an extra fragrance.

Serves 4

You will need

1.5 kg tomatoes
2 g salt

To serve

Reserved tomato skins, crises

Roast the tomatoes

1. Preheat the fire oven (430 ° F / 220 ° C).
2. Extend tomatoes uniformly in an iron pan (frying stove) and place it in the oven. Slowly roast tomatoes until they are mild and golden on the surface, about 40 minutes, sometimes repositioning the pan to make sure all surfaces are cooked equally. Remove the oven tomatoes and let cool.

Soup

1. Carefully peel the brown skin. Record tomato skins and all juices.
2. Place tomatoes and peeled juice in a mixer and combine at the average speed for 1 minute. Add salt and test the flavor to balance acidity and salinity. Transfer to the refrigerator and cold.
3. Place the tomato skins reserved in front of the wood oven to dry for one hour.

To serve

1. Take the refrigerator soup and use a hand mixer to mix 10 seconds to ventilate just before serving.
2. Plate The soup in bowls and the lining of the dried tomato skin.

ReproducedMonk: light and shadow on the path of the philosopher By Yoshihiro Imai. © 2021 Phaidon Press