Chilled Tomato Soup With Capers And Herbs Recipes

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

Steps:

• Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
• Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
• Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
• Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
• Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
• To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.

Steps:

• Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

Steps:

• Blanch the tomatoes in boiling salted water for 30 seconds. Remove tomatoes and shock them in an ice bath. Peel tomatoes, reserving 1/2 of 1 of the tomatoes. Dice the reserved tomato and set aside.
• Using a blender or food processor, puree the tomatoes, the celery and the cucumber until mixture has reached a liquid. Strain puree through a fine mesh strainer. Season to taste with salt, pepper, cayenne, extra-virgin olive oil, honey, and hot red pepper sauce. Chill finished tomato soup until cold.
• In a small to medium sized mixing bowl whisk together the mustard, vinegar, salt, pepper, and grapeseed oil. Add the tuna, the reserved diced tomatoes, capers, shallots, parsley, and chives, mixing all ingredients together. Taste for seasoning, and adjust if necessary. Set aside in a cold place. Using 4 small chilled bowls, place equal sized towers of Ahi tartar in the center of each bowl. Whisk or blend the chilled soup and pour about 2 ounces of soup around the tower of tartar, garnish with a sprig of parsley or caviar. Serve.

Steps:

• Pour hot water over tomatoes and leave them there for 1 minute.
• Then put them in ice water.
• Peel and deseed them while keeping the juices.
• Chop the tomato pulp coarsely.
• Set 6 tablespoons aside.
• In a large pan, sauté onion in hot oil for 2 minutes.
• Add pressed garlic.
• Cook for another 5 minutes.
• Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
• Simmer for 5 minutes.
• Remove from heat.
• Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
• Let it cool and chill it for 2-3 hours (it can be made a day ahead).
• Taste again.
• Add more of the spices if you like.
• Serve with baguette and garlic butter.
• The soup tastes the best cold, but not ice cold!
• Enjoy with a good glass of rosé, and have fun.

Steps:

• Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
• Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
• Stir lemon juice and aquavit into soup. Garnish with arugula.

Steps:

• Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and sauce cans.
• Add the garlic, and stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil.
• Reduce the heat to low. Stir in the milk and parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from the heat and serve at once. Garnish with croutons and fresh snipped herbs.
• NOTE: Use the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.

Steps:

• In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel. In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, stir in basil and season with salt and pepper if necessary.

Steps:

• Preheat the oven to 400 degrees. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
• Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
• In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with yogurt and herbs.

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.