A cold, emulsified, vegetable soup.|
- One clove of garlic
- One fourth cup of olive oil
- One lime
- Two teaspoons of balsamic vinegar
- One half-teaspoon of ground cumin
- One teaspoon of salt
- One teaspoon of pepper
- Two fresh basil leaves
- One and a half pound of tomatoes
- Tomato juice
- One cup cucumbers, peeled, seeded, and chopped
- One half cup chopped red bell pepper
- One half cup chopped red onion
- One minced jalapeno, seeded
The Sótano Soup is a humble peasant dish, originally much simpler in design than its current rendition. What began as a matter of mere sustenance evolved into a culinary classic, a comfort food for the Daendroque. As trade spread outwards, and more vegetables were cultivated and introduced, the recipe became more flavorful and layered. It’s valued for its relatively simple preparation, and ease of access in terms of ingredients.
Originally, Sótano Soup was simply blended bread, water, garlic, olive oil, and vinegar - mashed together in a mortar and pestle. It was a dish for peasants and shepherds who couldn’t afford meat most days, and who didn’t have enough time in their busy days to heat food. It found its calling amongst fieldworkers, who were offered rations by the owners of the farms they worked on. By combining what few ingredients they had, they managed to create something that was filling and somewhat thirst-quenching. As time went on, a variant with tomatoes and more vegetables became popular, before becoming the norm.
Fill a large pot halfway with water, bring to a boil. Create an ‘X’ shaped cut at the bottom of each of the tomatoes, before dropping them into the water for roughly fifteen seconds. Remove them and chill for a minute, before coring and seeding each. Strain and juice the tomato seeds and pulp, set aside in a cup for later use. Place the juice and tomatoes in a large bowl, along with the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, cumin, salt, and pepper, stir to combine. Transfer half of the mixture into a large mortar and pestle, and set aside the rest. Grind one half of the mixture until it’s emulsified, before mixing it back in. Serve with a chiffonade of basil.
- Sótano Soup is primarily red, with chunks of vegetable set into it. The consistency is as one would imagine of a mostly tomato soup, with verdant ribbons of green basil. There’s not much visually intriguing, as it was designed for sustenance and not aesthetic appeal.
- The scent is a nostalgic one for most Daendroque, smelling of a fresh summer. It’s made more aromatic by the addition of garlic, pepper, and the faint traces of vinegar.
- The flavor is simple and homely, often likened to salsa. Despite being served cold, the peppers included bring heat and bite, complimented well by the sweetness in both the cucumber and the tomato.
- It’s rumored that Daendroque sailors of old used to load barrels of the old mixture aboard their ships, to be consumed during the voyage.
- The tomatoes are passed through a sieve when seeded and juiced, so as to avoid any seeds ending in the final mixture. To serve seeds in Sótano Soup is considered poor etiquette,and a sign of inattentiveness during the process.
HydraLana, birdsfoot_violet, FireFan96||
HydraLana on 02/22/2020.|
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