| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Caprial1 |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Ripe tomatoes, halved and |
|
|
seeded |
| 2 |
T |
Olive oil |
| 3 |
|
Cloves garlic, chopped |
| 3 |
|
Shallots, chopped |
| 1 |
|
Onion, diced |
| 1 1/2 |
c |
Red wine |
| 6 |
c |
Chicken or vegetable stock |
| 1 |
T |
Chopped fresh basil |
| 2 |
t |
Chopped fresh rosemary |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
|
Gloves garlic, minced |
| 1 |
|
Lemon, minced Zest of |
| 2 |
T |
Chopped flat-leaf parsley |
| 4 |
|
Oil- or salt-packed anchovy |
|
|
fillets minced |
INSTRUCTIONS
To prepare the soup, generously oil the grill rack and preheat the
grill. Place the seeded tomatoes in a large bowl and toss with 1
tablespoon of the olive oil. Set the tomatoes cut-side down on the
grill and grill for about 3 minutes. Remove with metal spatula and set
aside. Heat the remaining 1 tablespoon olive oil in a large stockpot
over high heat until very hot. Add the garlic, shallots, and onion and
lightly saute for about 3 minutes. Add the red wine and reduce until
about 1/2 cup liquid remains. Add the grilled tomatoes and stock and
simmer for 30 to 45 minutes. Puree the soup with a handheld blender or
in batches in the bowl of a food processor or in a blender and then
return the soup to the pan. Add the basil and rosemary and season to
taste with salt and pepper. Simmer for another 10 minutes. Meanwhile,
prepare the gremolata, placing all of the ingredients in a small bowl
and mixing well. Ladle the soup into bowls and garnish with a spoonful
of gremolata. Serve hot. Converted by MC_Buster. Per serving: 141
Calories (kcal); 5g Total Fat; (41% calories from fat); 2g Protein;
15g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
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