This is a great way to use those green tomatoes at the end of the season! Our CSA around this time is also always full of all types of peppers- most recently Mercado, Poblano and Serrano. The only change I might make would be to add a splash of cream at the end to create more of a luxurious mouth feel.
Spicy Green Tomato Soup with Bacon
Adapted From Emeril Lagasse
Yield: 3-4 entree sized portions
• 1 teaspoon olive oil
• 3 strips diced bacon
• 1 medium onion, rough dice
• Salt and freshly ground black pepper
• 3 whole garlic cloves, rough dice
• 1 bay leaf
• 1 jalapeno or serrano, partially seeded and diced
• 3 large medium-spicy peppers- such as Anaheim/Mercado/Banana/Gypsy/Poblano peppers, seeded and rough dice
• 4 cups pounds firm, green tomatoes, cut into quarters
• 4 cups chicken stock
• 1 tablespoon lemon juice
• 2 teaspoons hot sauce
• splash of cream, optional
Heat the oil in a dutch oven, over medium heat. Add the bacon and cook until crispy and golden, 8 to 10 minutes. Using a slotted spoon, remove the bacon from the pan, place on a paper towel-lined plate, and reserve.
Increase the heat to medium-high and add the onions to the hot oil. Saute until soft, about 3 to 4 minutes. Season the onions with salt and pepper. Add the garlic, bay leaf, and peppers, and cook for 5 minutes. Add the tomatoes and stock. Adjust the seasonings with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 10 to 15 minutes or until the tomatoes soften.
Remove the bay leaf, and using a handheld blender, puree the soup until smooth. Stir in the lemon juice and hot sauce. Adjust seasonings with salt and pepper. To serve, ladle the soup into individual bowls and garnish with the reserved bacon.