re: tomato basil soup from MarkinHouston...

C

cheezz

Well-known member
Mark posted this recipe at:

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19019

I have had it at the restaurant and it is marvelous.

My question is: I plan to serve this to someone who has divuticulitis (sp?!) and can't handle seeds or nuts of any kind - unless it is like a smooth peanut butter. So, instead of pureeing it, I plan to strain the tomatoes to get rid of all seeds BEFORE I puree the final product.

For anyone out there with this condition, this should work out fine, shouldn't it??!

Thanx much!!

 
I think I'd try straining just the pulp, it might be hard to put the whole tomato through a sieve

to separate the seeds. If the sieve is fine enough to catch the seeds, not sure it would let the pulp through, is this making any sense? Just carefully remove the pulp and put it in the sieve or just discard?

 
cheezz, that should work well...more..

I have a food mill which does a good job of removing the seeds. The disc with the smallest holes is the one to use. Good luck--this tomato soup, along with a grilled Cheddar cheese sandwich on good bread, brings back childhood memories that certainly surpass Campbell's condensed soup and Velveeta on white!

 
the best way i ever removed seeds from tomates was to...

give them to my cockapoo, Progostanes. all that would be left on the plate would be a neat pile of seeds. never figured out how he did it.

although you prolly want the other part of the process.

 
HEY! I grew up with Campbells tomato and Velveeta on white smileys/smile.gif

Since my guest is from Canada, though, I thought I'd go a little more classy and do this wonderful soup with a more uppity melted cheese sandwich.

 
uh, yeah, not my first choice as a seed strainer - I'd like to see

the 'Funniest Home Video' on that one, though!

 
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