Our Chilled Tomato Vegetable Soup was a BIG HIT at the Sampling Table Saturday! For those of you who tasted but didn't get a copy of the recipe, here you go...
Preparation Tip: Slice the vegetables ahead of time and add them with the chick peas just before serving. When making the crisps, be sure to use shredded Parmesan, thick shards help hold the crisps together better. Crisps can be stored in an airtight container for several days at room temperature.
Soup:
1 lb. ripe red tomatoes, diced
1 3/4 C peeled, seeded & finely chopped cucumber (divided)
1 clove garlic
1/4 C chopped red onion
1 1/2 T red wine vinegar
1 t paprika
1/4 t sea salt
2/3 C garbanzo beans (if using from a can, rinse and drain well)
1/2 C finely diced yellow (or other color) bell pepper
Put tomatoes, 1 C diced cucumber, garlic, onion, vinegar, paprika, and salt into blender and blend on medium-low speed until smooth. Pass through a strainer to remove seeds, skin and any excess pulp; press solids to extract all juices. For best flavor, chill soup for 2 hours or more to blend flavors. Soup will stay fresh for 2-3 days in refrigerator.
Crisps: Preheat Oven to 3500
1/4 C pecans
3/4 C large-shredded (NOT GRATED) Parmesan cheese
Pour pecans into food processor. Process until finely chopped. Remove to small mixing bowl. Stir in cheese. Line a baking sheet with parchment and mound mixture on sheet, 1 T at a time. Flatten mounds to create thin rounds. Bake 10-13 minutes until golden brown. Cool completely before removing from sheet. Store in airtight container. Makes 10-12 crisps.
Ladle soup into bowls. Top with remaining cucumber, garbanzo beans, and diced peppers. Serve with crisps, if desired.
No comments:
Post a Comment