Name: Dirty martini tomato ‘n’ olive soup
Cook time: 1 h
Yield: 6
Cuisine: Modern Australian
Ingredients: 1 tbsp olive oil; 2 onions,diced; ½ cup (125ml) olive brine; ½ cup diced pitted green olives (try manzanilla or Castelvetrano),plus ¼ cup extra to serve; finely grated zest of 1 lemon; ½ cup (125ml) vodka; 50ml vermouth; 1.4 litres tomato passata; ½ cup (125ml) cream; pinch of caster sugar; 3-4 tbsp capers

easyTime:30 mins - 1 hourServes:6

When you’d like nothing more than an ice-cold martini,but midweek life has other plans,this gives hits of salty,briny goodness. And if you have leftovers,it makes an excellent pasta sauce. Buy quality olives in brine and you will be duly rewarded with this soup.

Ingredients

1 tbsp olive oil
2 onions,diced
½ cup (125ml) olive brine
½ cup diced pitted green olives (try manzanilla or Castelvetrano),plus ¼ cup extra to serve
finely grated zest of 1 lemon
½ cup (125ml) vodka
50ml vermouth
1.4 litres tomato passata
½ cup (125ml) cream
pinch of caster sugar
3-4 tbsp capers

Method

Step1
Place a deep-sided frying pan or large saucepan over low heat. Add the olive oil,and once hot,add the onion and cook until soft and translucent,about 5 minutes. Add the olive brine,olives and lemon zest and cook until the brine has reduced a little. Add the vodka and vermouth,stirring to combine,then add the passata,cream and sugar. Simmer for 20 minutes.
Step2
Remove from the heat and allow to cool slightly,then add to a blender and blitz to combine. Taste and check for seasoning. Keep warm.
Step3
Place a small frying pan over medium heat. Add a splash of olive oil and add the capers. Fry until they bloom slightly and look crisp.
Step4
Spoon the soup into bowls. Top each with a tablespoon of chopped olives,scatter with crispy capers and serve.