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Categories:
tomatoes olive oil onion green pepper garlic celery thyme fennel fresh basil tomato paste chicken broth tomato juice salt Tabasco sauce sugar basil croutons
Viewed: 89 - Published at: 8 years agoIngredients
- 1 3/4 pounds ripe tomatoes, cored
- 2 tablespoons olive oil
- 2 cups thinly sliced onion, about 1 5-ounce onion
- 1/2 cup finely chopped green pepper
- 1 tablespoon finely minced garlic
- 1/2 cup thinly sliced heart of celery
- 1 sprig fresh thyme
- 1/4 cup thinly sliced, trimmed fresh fennel
- 1/4 cup finely chopped fresh basil
- 2 tablespoons tomato paste
- 2 1/2 cups fresh or canned chicken broth
- 1 cup tomato juice
- Salt and freshly ground pepper to taste
- 5 or more drops Tabasco sauce
- 1/4 teaspoon sugar
- 6 small sprigs fresh basil for garnish
- 18 cheese croutons
Method
- Cut the tomatoes into half-inch cubes.
- (There should be about five cups.)
- Set aside.
- Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel.
- Stirring often, without browning, cook about five minutes.
- Add the chopped basil and tomato paste and stir.
- Add the broth and bring to a boil.
- Add the cubed tomatoes.
- When the mixture returns to a boil, let simmer for 30 minutes.
- Pour the mixture into a large mixing bowl and add the tomato juice.
- Let cool, and refrigerate until thoroughly chilled.
- Spoon about half the mixture at a time into a food processor or blender.
- Blend as finely as possible, and repeat with the remaining mixture.
- Combine the two batches.
- Place a sieve over a bowl and pour in the soup.
- Press to extract as much liquid as possible from the solids.
- Season with salt and pepper to taste.
- Add the Tabasco sauce and the sugar and blend.
- Spoon into six chilled soup bowls.
- Garnish each one with one basil sprig.
- Serve with cheese croutons.
