 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Vine-ripened plum tomatoes punched up with peppers, garlic and rice wine vinegar make this smooth soup from Irvine, Californiaâs Jane Shapton a summer standout. Serve with cheesy garlic breadsticks and a tossed salad for supper. Ingredients:
2 medium sweet red peppers |
2 cups water |
10 plum tomatoes |
1 anaheim pepper, seeded and chopped |
2 garlic cloves, minced |
1 cup chicken broth |
2 tablespoons rice vinegar |
2 tablespoons minced fresh basil |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Broil red peppers 4 in. from the heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
2. In a large saucepan, bring water to a boil. Add tomatoes; cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry.
3. In the same pan, combine the roasted peppers, tomatoes, Anaheim pepper and garlic; heat through. Stir in the broth and vinegar; heat through. Stir in basil. Cool slightly.
4. In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese. Yield: 5 cups.
|
|