Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 401 kcal | 114 kcal |
| Protein | 18.7 g | 5.3 g |
| Fat | 17.2 g | 4.9 g |
| saturated | 9.5 g | 2.7 g |
| Carbohydrate | 41.1 g | 11.6 g |
| sugars | 40.4 g | 11.5 g |
| Fibre | 6.3 g | 1.8 g |
| Sodium | 679 mg | 192 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3 cups dehydrated tomato slices
- 1/2 cup dehydrated milk powder
- 1 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon margarine
Instructions
- Blitz the dehydrated tomato slices to a coarse powder before anything else. Whole slices will still be chewy after a quarter of an hour in the pot, and it is the powder that gives this soup its body.
- Stir the tomato powder, milk powder, sugar, salt and cinnamon together dry and keep them that way until you cook. Mixed dry, this is a packet you can carry; mixed wet, it is a bowl of soup that has to be eaten.
- Bring the water to a boil in a pan wide enough to whisk in, then take it off the heat for a moment. Milk powder dropped into a rolling boil seizes into lumps that never break up again.
- Whisk the dry mix in a little at a time, off the heat, until nothing is floating on the surface. A whisk matters more than a spoon here — the tomato powder will raft on top of a stirred pot.
- Return it to a low simmer for a quarter of an hour, stirring now and then so the milk solids do not catch on the base. It is ready when it coats the back of the spoon and no grit of tomato is left on your tongue.
- Beat the margarine in at the end rather than during the simmer. Added early it separates into a film on top; added last it carries the cinnamon and rounds the sharpness of the tomato.
- Keep the unmade dry mix in an airtight jar in a cool cupboard and use it within six months. The milk powder is the limit, not the tomato — it takes on a stale, cardboard smell first, and once it has that, the soup will taste of it.
