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| General Category : Soups and Stocks |
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| Food Group : Vegetables |
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| Preparation Method : Freeze or Refrigerate |
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| A cross between gazpacho and classic tomato soup, this fresh version is made to enjoy cold. Because all tomatoes differ in acidity and sweetness, adjust the flavour of the soup with sugar and lime juice to taste. |
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Ingredients
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12 tomatoes, chopped |
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1 tsp (5 mL) salt |
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Freshly ground black pepper |
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½ cup (125 mL) tomato juice or water to thin if necessary |
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Dash hot sauce or pinch cayenne pepper |
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1 tsp (5 mL) granulated sugar (approx) |
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1 tbsp (15 mL) lime juice |
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Tapenade: |
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1 tomato, seeded and finely chopped |
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2 shallots, finely chopped |
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1 tbsp (15 mL) extra-virgin olive oil |
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1 tsp (5 mL) balsamic vinegar |
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2 tbsp (30 mL) chopped chives, basil, rosemary or celery leaves, plus extra whole sprigs of fresh herbs to garnish |
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Preparation
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Chop the tomatoes, retaining the juices and seeds. Press tomatoes through a sieve or use a food mill to separate the skin and seeds from the pulp. Pass the chopped tomatoes and juices through a food mill, collecting the pulp in a large bowl. Discard remaining skins and seeds. Add the salt and pepper, tomato juice and hot sauce.
Add 1/2 tsp (2 mL) of the sugar and 2 tsp (10 mL) of the lime juice. Taste and add more of each if necessary. Chill soup for 1 to 2 hours before serving.
Tapenade: Combine the chopped tomato, finely chopped shallots, olive oil, balsamic vinegar and chopped herbs. Reserve. Serve the soup in chilled glass mugs, cups or bowls. Garnish each serving with 1 to 2 tbsp (15 to 30 mL) of the tomato tapenade and a bouquet of herbs.
Tip: Using a food processor or blender creates an undesirable thick foam, so persevere with the strainer or food mill.
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More Information
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| Fast & Easy: 30 minutes or less (prep and cooking time). |
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Nutritional information
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Per serving: 5 g fat, 22 g carb, 4 g protein, 5 g fibre, 741 mg sodium. Excellent source vit A, C, folate. Good source thiamin.
Light: Less than 10 g fat. |
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Calories : 129
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