| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 8 |
sl |
Baguette or French bread -; (1" thick) |
| 2 |
lg |
Red bell peppers; seeded, and |
|
|
Roughly chopped |
| 1 |
lg |
Green bell pepper; seeded, and |
|
|
Roughly chopped |
| 3 |
lg |
Vine ripe tomatoes -; (abt 1 1/2 lbs) |
| 3 |
|
Garlic cloves; peeled |
| 1/4 |
c |
Olive oil |
| 4 |
tb |
Sherry vinegar |
| 4 |
c |
Cold water |
| 1/2 |
c |
Crushed ice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
md |
Sevillano oranges; peeled, segmented |
| 2 |
|
Hard-boiled eggs; finely chopped |
INSTRUCTIONS
Remove crusts from bread and tear 5 of the slices into 1/2-inch pieces.
Place with red and green bell peppers, tomatoes, garlic, olive oil and
vinegar into a food processor and blend until smooth. Add water and ice and
blend until ice breaks down completely. Season with salt and pepper, stir
oranges and hard-boiled eggs through gently. Cut remaining bread into
1/2-inch cubes and toast until golden brown. Serve soup cold with croutons
on side.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # ME-1B01)
Per serving: 188 Calories (kcal); 16g Total Fat; (75% calories from fat);
4g Protein; 8g Carbohydrate; 106mg Cholesterol; 41mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
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