Spicy Roasted Tomato Soup With Herb Salad

Recipe: Spicy Roasted Tomato Soup With Herb Salad

Ingredients

  • 4 pounds fresh tomatoes — quartered
  • 4 pounds fresh tomatoes — quartered
  • 10 cloves garlic
  • 1 small carrot — peeled and finely chopped
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper
  • 1/2 cup minced shallots
  • 2 tablespoons grated fresh horseradish
  • 1/2 cup chopped fresh parsley leaves
  • 3 cups v-8 juice
  • 2 tablespoons worcestershire sauce
  • 2 lemons — juice
  • 1 pint yellow tear drop tomatoes
  • 1/2 cup thinly sliced red onions
  • 1/4 cup small fresh basil leaves
  • 1/4 cup small fresh tarragon leaves
  • 1/4 cup small fresh chervil leaves
  • 1/4 cup small fresh flat leaf parsley
  • drizzle extra-virgin olive oil

Instructions

  1. Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together . Season with salt and pepper. Roast for 15 minutes, or until the tomatoes a re tender. Remove from the oven and cool completely.
  2. In a food processor with a metal blade, combine the roasted tomatoes shallo ts, horseradish, and parsley. Puree the mixture until slightly smooth. Add the v-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree un til the mixture is smooth. Season with salt and pepper.
  3. Remove the mixture fr om the food processor and chill completely. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil, and parsley. Season with a drizzle of the extra-virgin olive oil, sa lt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)