Returning from vacations usually involves resuming, with a twinge of nostalgia, a routine that we are no longer used to. Sometimes, I wish my life was mainly traveling and writing!
My traveling usually requires walking a lot of miles through towns, catching public transportation, being little time in each location, taking photos - a lot of photos! - and tasting new flavors. This year, I had also to face huge crowds of tourists and had to endure burning hot weather. On these occasions, I tend to think I need a vacation from the vacations! Predictably, in the end, I would do it all again.
Little by little, the old pace and routines start settling. A visit to my parents. Catch the tomatoes that remained in the garden. Catch some blackberries and zucchinis - possibly the last ones from this season - and some quinces. Peek at the pumpkins that are almost ready to harvest and start choosing which one will be used for next Christmas fried treats. Read all the messages accumulated in my eMail account and start planning what we will eat.
Usually, when I return from vacation, I have an urge to eat soup. There is nothing like a bowl of soup when you arrive from holidays abroad.
I chose a roasted tomato soup. Around here, the tomatoes returned in abundance.
1kg ripe tomatoes
550g peeled pumpkin
1 large onion cut into halves
2 cloves garlic, rolled
3 bay leaves
1 sprig rosemary
1dl olive oil
2dl of hot water
salt and pepper to taste
1 pinch of cayenne pepper (optional)
1. Place the tomatoes cut in halves in a pan with the pumpkin, onion, garlic, bay and rosemary leaves.
2. Season with salt and pepper to taste. Sprinkle with olive oil.
3. Put into a 210ºC preheated oven for 50 minutes.
4. Triturate and then blend the roasted vegetables with 2dl of hot water. Finally, adjust the seasoning with salt and add a pinch of cayenne pepper to taste.
The tomatoes I used did not have many seeds. But if that is not the case, I advise you to filter the soup with the aid of a sieve.
This soup is very good. The flavor of tomatoes, slightly acidic mixed with a touch of caramel from the other vegetables, makes eating this soup an experience to repeat.
[ Originally published in Portuguese as Não há nada como um prato de sopa ... ]