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Fresh tomato soup with crunchy vegetables
Artist: _
Categories: Soups & Stews, Tomatoes, Vegetables, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
2 1/2 lbsTomatoes, ripe, red
2 tbspOlive oil
2 cupOnion, chopped
2 Garlic cloves, minced
2 largeCelery stalks, diced
3 cupWater
1/4 cupBasil, fresh, chopped
2 tbspDill, fresh, chopped
1 tspMustard, dry
2 cupTomato juice, or as needed
1 tbspLemon juice
Salt and pepper to taste
CRUNCHY VEGETABLE GARNISH
1 largeBell pepper, green, finely
-diced
1 largeCorn ear, cooked until just
-done, and kernels scraped
-off cob
1/2 cupCucumber, crisp, seeded and
-finely diced
2 tbspBasil, fresh, minced
Dr Olive oil
Procedures:
1Bring 2 quarts of water to boil in a large soup pot.
2Place the whole tomatoes in the water and cook for one minute.
3Drain, and when the tomatoes are cool enough to handle, slip the skins off; chop tomatoes, and set aside.
4Heat the olive oil and 2 tablespoons water in a large soup pot.
5Add the onions, garlic and celery and saute over moderate heat, stirring frequently, unti the onion just begins to turn golden.
6Add 3 cups of water and bring to a boil, then simmer over moderate heat, covered, until the onions and celery are quite tender, about 15 minutes.
7Add the tomatoes, basil, oil and mustard.
8Simmer for 10 minutes more.
9Remove from the heat.
10Stir in the tomato juice and lemon juice and season to taste with salt and pepper (salt carefully--you may not need any at all if the tomato juice is salted).
11Allow the soup to cook to room temperature, then puree in batches in a food processor or blender untilsmooth.
12Chill before serving.
13Just before serving, combine all the ingredients for the crunchy vegetable garnish ina small mixing bowl.
14Ladle the chilled tomato soup into bowls and divide the garnish over the top of each.
15Vegetarian celebrations by nava atlas/mm by deeanne
 
 
 
 

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