Chilledtomatosoupwithcapersandherbs Recipes
SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.
PENNE WITH TOMATOES, OLIVES AND CAPERS
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.
CHILLED TOMATO SOUP WITH CAPERS AND HERBS
Make and share this Chilled Tomato Soup With Capers and Herbs recipe from Food.com.
Provided by tantza
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 146, Fat 7.7, SaturatedFat 1.1, Sodium 223.4, Carbohydrate 18.4, Fiber 5.3, Sugar 10.1, Protein 4.2
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