Silky Summer Tomato Soup With Spinach Coulis |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Jacques Pepin: Fast Food My Way Ingredients:
3 lbs ripe tomatoes |
1 sweet onion, such as vidalia, cut into 1-inch pieces (about 4 oz) |
2 large garlic cloves |
1/4 jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance) |
3/4 teaspoon salt |
2 tablespoons olive oil |
1/4 teaspoon tabasco sauce (or less if desired) |
3 cups loosely packed spinach leaves |
1/4 cup oil (a mixture of canola & olive oil) |
1/4 teaspoon salt |
1/4 cup water |
Directions:
1. For the tomato soup:.
2. Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
3. For the spinach coulis:.
4. Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
5. Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
6. To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
7. Note: The spinach coulis can be made up to a week ahead and refrigerated.
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