marsha-tbay
Well-known member
Chilled Summer Tomato Soup With Diced Vegetables and Basil Cream
2 teaspoons extra-virgin olive oil
1 small rib celery, trimmed and sliced
1 small onion, peeled and sliced
1 small leek, white part only, rinsed to remove grit, sliced
1 medium red bell pepper, seeds and membranes removed, sliced
1/2 small fennel bulb, trimmed and sliced
8 large cloves garlic, split
4 pounds large, ripe heirloom or beefsteak tomatoes, cored and coarsely
chopped
1 bouquet garni of 4 sprigs flat-leaf parsley, 2 sprigs thyme, 2 large
sprigs basil, tied with string
1 cup water
1/4 teaspoon saffron threads
1/4 cup pastis or other anise-flavored liqueur (optional)
Salt and freshly ground white pepper
1/4 cup red onion cut into 1/8-inch dice
1/4 cup English cucumber, peeled, seeded, and cut into 1/8-inch dice
1/4 cup ripe avocado, cut into 1/8-inch dice
1 teaspoon fresh lemon juice
1/3 cup sour cream
2 tablespoons heavy or light cream
Grated zest of 1/2 lemon
10 large fresh basil leaves
Heat oil in large heavy, non-reactive casserole over medium-low heat. Stir
in celery, onion, leek, bell pepper, fennel and garlic. Cover and sweat
until vegetables are tender, about 10 minutes.
Add tomatoes, bouquet garni, water and saffron, and bring to a boil.
Partially cover and cook until tomatoes are completely tender, about 15
minutes. Remove and discard the herbs. Stir in pastis and season to taste
with salt and pepper. Let soup cool over a bowl of ice. (If you are in a
hurry, omit this step. However, cooling helps to retain the tomatoes' bright
red color.)
Transfer soup to blender and puree until smooth, then pass through a fine
strainer, pressing to extract as much liquid as possible.
Combine red onion, cucumber and avocado in a small bowl. Add lemon juice and
pinch of salt. Blend sour cream and light cream in a small bowl. Chop basil
and stir into the cream along with the lemon zest and a pinch of salt. Stir
diced vegetables into the soup. Ladle into bowls, add a dollop of cream, and
serve at room temperature.
Terry-Sandwiches, soups and salads group
Makes 4 servings.
2 teaspoons extra-virgin olive oil
1 small rib celery, trimmed and sliced
1 small onion, peeled and sliced
1 small leek, white part only, rinsed to remove grit, sliced
1 medium red bell pepper, seeds and membranes removed, sliced
1/2 small fennel bulb, trimmed and sliced
8 large cloves garlic, split
4 pounds large, ripe heirloom or beefsteak tomatoes, cored and coarsely
chopped
1 bouquet garni of 4 sprigs flat-leaf parsley, 2 sprigs thyme, 2 large
sprigs basil, tied with string
1 cup water
1/4 teaspoon saffron threads
1/4 cup pastis or other anise-flavored liqueur (optional)
Salt and freshly ground white pepper
1/4 cup red onion cut into 1/8-inch dice
1/4 cup English cucumber, peeled, seeded, and cut into 1/8-inch dice
1/4 cup ripe avocado, cut into 1/8-inch dice
1 teaspoon fresh lemon juice
1/3 cup sour cream
2 tablespoons heavy or light cream
Grated zest of 1/2 lemon
10 large fresh basil leaves
Heat oil in large heavy, non-reactive casserole over medium-low heat. Stir
in celery, onion, leek, bell pepper, fennel and garlic. Cover and sweat
until vegetables are tender, about 10 minutes.
Add tomatoes, bouquet garni, water and saffron, and bring to a boil.
Partially cover and cook until tomatoes are completely tender, about 15
minutes. Remove and discard the herbs. Stir in pastis and season to taste
with salt and pepper. Let soup cool over a bowl of ice. (If you are in a
hurry, omit this step. However, cooling helps to retain the tomatoes' bright
red color.)
Transfer soup to blender and puree until smooth, then pass through a fine
strainer, pressing to extract as much liquid as possible.
Combine red onion, cucumber and avocado in a small bowl. Add lemon juice and
pinch of salt. Blend sour cream and light cream in a small bowl. Chop basil
and stir into the cream along with the lemon zest and a pinch of salt. Stir
diced vegetables into the soup. Ladle into bowls, add a dollop of cream, and
serve at room temperature.
Terry-Sandwiches, soups and salads group
Makes 4 servings.