Chilled Herbed Tomato Soup with Citrus and Spice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
5 14-ounce cans diced tomatoes in juice |
1/2 cup chopped shallots |
2 tablespoons minced lemongrass |
1 tablespoon minced fresh ginger |
1 tablespoon chopped garlic |
2 tablespoons honey |
2 cups chicken stock or canned low-salt broth |
1 cup dry white wine |
1/2 cup fresh lime juice |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped fresh mint |
2 teaspoons grated lime peel |
2 tablespoons fresh lemon juice |
2 tablespoons aquavit or vodka |
1/2 cup thinly sliced fresh arugula |
Directions:
1. Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
2. Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
3. Stir lemon juice and aquavit into soup. Garnish with arugula.
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