Dirty martini tomato ‘n’ olive soup
When you’d like nothing more than an ice-cold martini, but midweek life has other plans, this gives hits of salty, briny goodness. And if you have leftovers, it makes an excellent pasta sauce. Buy quality olives in brine and you will be duly rewarded with this soup.
Ingredients
1 tbsp olive oil
2 onions, diced
½ cup (125ml) olive brine
½ cup diced pitted green olives (try manzanilla or Castelvetrano), plus ¼ cup extra to serve
finely grated zest of 1 lemon
½ cup (125ml) vodka
50ml vermouth
1.4 litres tomato passata
½ cup (125ml) cream
pinch of caster sugar
3-4 tbsp capers
Method
Step 1
Place a deep-sided frying pan or large saucepan over low heat. Add the olive oil, and once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the olive brine, olives and lemon zest and cook until the brine has reduced a little. Add the vodka and vermouth, stirring to combine, then add the passata, cream and sugar. Simmer for 20 minutes.
Step 2
Remove from the heat and allow to cool slightly, then add to a blender and blitz to combine. Taste and check for seasoning. Keep warm.
Step 3
Place a small frying pan over medium heat. Add a splash of olive oil and add the capers. Fry until they bloom slightly and look crisp.
Step 4
Spoon the soup into bowls. Top each with a tablespoon of chopped olives, scatter with crispy capers and serve.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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