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Brazil, Chudda's Cuisine/Lounge
Sep 20, 2015
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BRAZILIAN FLAIR TOMATO SOUP

I (Marilyn) am mourning the end of summer.  It has always been my favorite time of year…I love the long days, the heat, the sun, the endless summer bounty that is available for us here in the Northwest.  I’m sure that it’s because I was born and raised here and honestly, I get so sick of the rain and grey skies that summer is always what I look forward to.

BRAZILIAN FLAIR TOMATO SOUP

So, that being said, I’ve been hanging on to every day that I can get outside, work in the yard, grill and use the garden fresh goodness that will soon be a thing of the past until next summer.  We’ve told you all before that we have THE BEST neighbors! Well, they came through again and when my tomatoes weren’t up to snuff, they came through with the most beautiful ones I have ever seen!  I had been wanting to make a summer going into fall tomato soup…here was my chance.  Ludmilla and I talked about how we could put our own spin on this classic American soup and we came up with a great version.  Using some typical Brazilian ingredients combined with the classics, we created a unique and flavorful soup that we think you’ll love. So, here is our Brazilian style tomato soup. Enjoy it!

BRAZILIAN FLAIR TOMATO SOUP

BRAZILIAN STYLE TOMATO SOUP
 
Ingredients
  • 2 T. olive oil
  • 1 medium onion, chopped
  • 1½ bunch scallions, chopped
  • 1 T. minced garlic
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 5 pounds fresh tomatoes, coarsely chopped
  • 3 tsp. sugar
  • 1 T. tomato paste
  • 6-10 malagueta peppers in oil, chopped, plus 1 tsp. malagueta pepper oil ( you can substitute jalapeño peppers to your taste)
  • ¼. c. chopped, fresh basil
  • 3 T. dried oregano
  • 3-4 c. homemade chicken stock
  • 1-2 T. kosher salt
  • 2 tsp. freshly ground pepper
  • 1 can coconut milk
  • 1 pkg. Cojita cheese
  • Recipe Brazilian Cheese Bread
Instructions
  1. Heat the olive oil in a large pot over medium heat.  
  2. Add both onions, garlic, carrots and celery and sauté until tender, approximately 10 minutes.
  3. Add tomatoes, sugar, tomato paste, peppers, basil, stock and salt and pepper.
  4. Bring to a boil and reduce to simmer for approximately 30-40 minutes until all ingredients are tender. Cool slightly. Put soup into a blender in batches and process until smooth.  
  5. Put the blended soup through a sieve or food mill to remove tomato skins and pulp and discard. Reheat the strained soup over low heat and add coconut milk.  
  6. Cook for 10 minutes to heat through and season to taste.
  7. For the grilled cheese
  8. Cut cheese in large pieces and put on a hot grill or grill pan.  Grill to create cross hatch pattern.  You must use a hard, white cheese.  Do not be tempted to use a softer cheese or it will melt on the grill.  Remove from grill and serve with soup and cheese bread.
  9. For the cheese bread
  10. Place cheese bread on sheet pan and cook at 400F for 15-20 minutes until puffed and golden.  
  11. Serve hot with grilled cheese and soup.  

BRAZILIAN FLAIR TOMATO SOUPBRAZILIAN FLAIR TOMATO SOUP

Just in case, if you want to use this Brazilian Flair tomato soup in a different way, here is the video that we made using a bread bowl. It’s delicious too!

First of all, slice off the tip of the bread. After that slice the bread in thick size and keep in order because you will build the bread again. Brush the slices with melted butter. After toasting add the cheese and let the cheese melt. After it’s done, make a hole in the bread and add the tomato soup or your favorite soup.

Beijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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