Summer Tomato Soup

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* Exported from MasterCook *

 

Summer Tomato Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 216

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter

1 cup diced shallots -- 8 to 12

5 pounds ripe red juicy tomatoes

rinsed and cut into big pieces

Salt and freshly milled pepper

 

SERVES 4 TO 6

 

This is the sheer essence of summer and tomato. All you need are shallots,

butter, lots of ripe, red, juicy tomatoes, and a few unattended hours. The

process is very similar to making fresh tomato sauce.

 

Melt the butter in a wide soup pot over low heat. Add the shallots and let

them cook while you prepare the tomatoes. Add the tomatoes to the pot

along with 1 teaspoon salt and 1/2 cup water. Cover and cook for 3 to 4

hours. Give the pot a stir every now and then as you pass through the

kitchen to make sure the tomatoes aren't sticking, but if you've used juicy

ones there should be plenty of liquid. Pass the tomatoes through a food

mill into a clean pot. You should have about a quart of soup. Taste for

salt and season with freshly milled pepper.

 

At this point you can do several things. You can serve small bowls of the

soup just as it is, or you can add a few tablespoons to a cup of cream to

make gorgeous cream of tomato soup. You can swirl in a tablespoon of

butter flavored with shallots and dill, pesto, or basil purée. And if you

long for texture in your soup, you can add a few delicate cubed croutons

crisped in a little butter. This is also exquisite chilled, served with

crème fraîche or diced avocado and lime juice.

 

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