|
|
|
Ingredients (makes 8-10
servings):
- ¼ cup Monini Fruttato
Olive Oil
- 1 large onion, minced
- 1 clove garlic, thickly sliced
- 1 large, very ripe tomatoes, quartered, with their juices
- 1 cup chicken stock, low-sodium canned broth, or tomato
juice
- ¼ cup fresh basil leaves, julienned, plus extra
for garnish
- Salt and freshly ground black pepper
|
Preparation
In a large, heavy pot, heat the Monini olive oil
over medium heat. Add the onion and garlic and cook, stirring,
until the onion is wilted, about 3 minutes. Add the tomatoes
with their juices. Simmer about 15 minutes, until tomatoes
lose their raw look.
Add the stock, salt and pepper to taste, and basil. Simmer
gently until the tomatoes have melted slightly into the soup,
about 10 minutes.Remove from heat. When cool, strain through
a food mill or fine sieve to remove skins and seeds. Reheat
over low flame or chill until very cold. Taste for salt and
pepper, garnish with basil.
PRO TIP: THIS IS A CASE
WHERE A HAND BLENDER CAN’T BE USED TO PUREE THE SOUP.
IT WON’T REMOVE THE SKINS.
|
|
|
|
|