Side Pannel
Fresh Tomato Soup W/crunchy Vegetables
Fresh Tomato Soup W/crunchy Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups
Ingredients List
- 2 1/2 lb Tomatoes, ripe, red
- 2 tb Olive oil
- 2 c Onion; chopped
- 2 Garlic cloves; minced
- 2 lg Celery stalks; diced
- 3 c ;water
- 1/4 c Basil, fresh; chopped
- 2 tb Dill, fresh; chopped
- 1 ts Mustard, dry
- 2 c Tomato juice, or as needed
- 1 tb Lemon juice
- Salt and pepper to taste
Directions
CRUNCHY VEGETABLE GARNISH
1 lg Bell pepper, green; finely
-diced
1 lg Corn ear; cooked until just
-done, and kernels scraped
-off cob
1/2 c Cucumber, crisp; seeded and
-finely diced
2 tb Basil, fresh; minced
dr Olive oil
Bring 2 quarts of water to boil in a large soup pot.
Place the whole tomatoes in the water and cook for one minute. Drain, and
when the tomatoes are cool enough to handle, slip the skins off; chop
tomatoes, and set aside.
Heat the olive oil and 2 tablespoons water in a large soup pot. Add the
onions, garlic and celery and saute over moderate heat, stirring
frequently, unti the onion just begins to turn golden. Add 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. Add the tomatoes,
basil, oil and mustard. Simmer for 10 minutes more. Remove from the heat.
Stir in the tomato juice and lemon juice and season to taste with salt and
pepper (salt carefullyyou may not need any at all if the tomato juice is
salted). Allow the soup to cook to room temperature, then puree in batches
in a food processor or blender untilsmooth. Chill before serving.
Just before serving, combine all the ingredients for the crunchy vegetable
garnish ina small mixing bowl.
Ladle the chilled tomato soup into bowls and divide the garnish over the
top of each.
Vegetarian Celebrations by Nava Atlas/MM by DEEANNE
1 lg Bell pepper, green; finely
-diced
1 lg Corn ear; cooked until just
-done, and kernels scraped
-off cob
1/2 c Cucumber, crisp; seeded and
-finely diced
2 tb Basil, fresh; minced
dr Olive oil
Bring 2 quarts of water to boil in a large soup pot.
Place the whole tomatoes in the water and cook for one minute. Drain, and
when the tomatoes are cool enough to handle, slip the skins off; chop
tomatoes, and set aside.
Heat the olive oil and 2 tablespoons water in a large soup pot. Add the
onions, garlic and celery and saute over moderate heat, stirring
frequently, unti the onion just begins to turn golden. Add 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. Add the tomatoes,
basil, oil and mustard. Simmer for 10 minutes more. Remove from the heat.
Stir in the tomato juice and lemon juice and season to taste with salt and
pepper (salt carefullyyou may not need any at all if the tomato juice is
salted). Allow the soup to cook to room temperature, then puree in batches
in a food processor or blender untilsmooth. Chill before serving.
Just before serving, combine all the ingredients for the crunchy vegetable
garnish ina small mixing bowl.
Ladle the chilled tomato soup into bowls and divide the garnish over the
top of each.
Vegetarian Celebrations by Nava Atlas/MM by DEEANNE
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