SPICY ROASTED TOMATO SOUP

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SPICY ROASTED TOMATO SOUP

 

Courtesy of Chef and author Emeril Lagasse

 

4 pounds fresh tomatoes, quartered

10 cloves of garlic

1 small carrot, peeled and finely chopped

2 tablespoons olive oil

Salt

Freshly ground black pepper

1/2 cup minced shallots

2 Tbs grated fresh horseradish

1/4 cup chopped fresh parsley leaves

3 cups V-8 juice

2 Tbs Worcestershire sauce

juice of 2 lemons

1 pint of 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 of extra-virgin olive oil

 

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 are tender. Remove

from the oven and cool completely.

 

In a food processor with a metal blade, combine the

roasted tomatoes, shallots, horseradish and parsley.

Puree until the mixture is smooth.

 

Add the V-8 juice, Worcestershire sauce, and juice from 2

lemons. Puree until the mixture is smooth. Season with

salt and pepper. Remove the mixture from 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, salt and pepper.

 

To serve, ladle the soup into each bowl. Garnish each

soup with the tomato and herb salad.

 

Yields: 6 to 8 servings.