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Sharp tomato and pesto soup




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Sharp tomato and pesto soup

posted by Kay Dekker <kay@quickhacks.co.uk>

(serves 4-6, vegan if not using cheese)

* 150 grams sundried tomatoes (the dry, not in oil)
* 2 small tins or tubes good tomato puree
* 50-100 ml balsamic vinegar
* 1 small tube or jar green pesto
* black pepper, brown sugar, salt
* Grated Parmesan or Romano to garnish.

If the sundried tomatoes are very salty, either soak them for a few
hours in warm water or blanch them with boiling water for 40 minutes.

Tip away the soak water, cover tomatoes with water and simmer gently
for half an hour. Pour off this water through a fine plastic sieve
into a largeish enamel or nonstick pan (metal pans don't do so well as
the acid attacks the metal, giving an "off" taste). Rub the flesh of
the tomatoes through the sieve with a wooden spoon, and discard the
remaining seeds and skins. No, don't use the blender! There's nothing
more irritating than tiny tough fragments of dried tomato skin.

(You can multiply quantities for this, and freeze the sundried tomato
puree - ice-cube trays work well for this - as it keeps very well
frozen)

Combine the sundried tomato puree with the retained water, add the
tomato puree and the pesto. Mix thoroughly, and add water until it
reaches the consistency of thin cream.

Add the balsamic vinegar a little at a time, tasting until it's
sharp. Adjust seasoning with pepper, sugar and salt, and heat
through. The soup shouldn't boil.

Remove from heat and serve with crusty bread. Garnish with cheese if
wanted.

 

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