Iced Tamarillo Soup

Preparation info

  • Serves

    4

    as a first course
    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Tart and cooling, this silky sunset soup begins a summery meal in striking style. You can use any tamarillo, but the red-orange ones add a hot pink tinge to the predominant butterscotch-orange. The squash acts as thickener, sweetener, and smoother for the tart tree tomato and produces a mysterious blend that teeters between fruit and vegetable. Don’t ignore the yogurtspice garnish, which pulls everything together.

Ingredients

  • About 1 pound red tamarillos (5 to 6)
  • 2 tablespoons olive oil
  • 2 medium onions, thin-sliced
  • ½ teaspoon anise or fennel seeds
  • ½ small Butternut or Buttercup squash (about 1 pound)
  • 4 cups light vegetable broth
  • 1 tablespoon cider vinegar
  • 1 teaspoon kosher salt (omit if broth is salted)
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 cup yogurt
  • Nutmeg
  • Ground hot pepper

    Method

    1. Cover broiler pan with foil, then arrange tamarillos on it. Set close to heating element. Broil, turning once, until skins blacken slightly and crack, 5 to 10 minutes, depending upon the broiler. Set aside to cool.
    2. Meanwhile, warm oil in saucepan over moderate heat. Add onions and anise and cook to soften onions slightly. While onions cook, peel and seed squash. Cut into thin slices. Add to onions.
    3. Stem and peel tamarillos. Slice, then add to pot, with broth, vinegar, and salt. Simmer, covered, until very soft, about 25 minutes. Cool slightly.
    4. Puree soup with immersion blender, or transfer to food processor or blender and puree. Press through medium-mesh sieve to remove seeds. Cool and chill.
    5. To serve: Blend honey and water; stir into yogurt to liquefy. Taste and adjust sweetness. Ladle soup into bowls. Spoon 3 or 4 puddles of yogurt onto each serving. Drag a fork through the puddles to marble prettily. Grate nutmeg over each, then flick over a tiny bit of hot pepper. Serve cold.