| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Caprial1 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Ripe tomatoes; halved and seeded |
| 2 |
tb |
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 |
tb |
Chopped fresh basil |
| 2 |
ts |
Chopped fresh rosemary |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
|
Gloves garlic; minced |
| 1 |
|
Lemon; minced , Zest of |
| 2 |
tb |
Chopped flat-leaf parsley |
| 4 |
|
Oil- or salt-packed anchovy fillets; minced |
INSTRUCTIONS
GREMOLATA
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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