| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | lb | Red tomatoes |
| 3 | lb | Yellow tomatoes |
| Salt | ||
| 2 | oz | Freshly grated dry |
| Jack cheese |
INSTRUCTIONS
Cut red tomatoes into 1/2-in dice and place in bowl. Cut yellow tomatoes in 1/2-in dice and place in separate bowl. Sprinkle each with a pinch of salt; set aside for 20 minutes. Keeping red and yellow tomatoes separate, pass each through a food mill. Then pass red and yellow purees separately through a fine sieve, pressing with back of a ladle. Pour each puree into a separate pan and bring to a boil just before serving. Season each to taste with salt. Using two ladles, one in each hand, scoop equal amounts of red and yellow tomato soup and simultaneously pour into warm bowls. Garnish with Jack cheese. Notes: This soup is on the menu of Echo in Fresno, CA. It is completely dependent upon the quality of the tomatoes you have. They should be very ripe, but if you have mediocre tomatoes, you will have mediocre soup. CDR 10/1/97 Posted to MM-Recipes Digest V4 #259 by Carole <[email protected]> on Oct 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 24.9mg
Sodium: 858.4mg
Potassium: 1047mg
Carbohydrates: 17g
Fiber: 3.9g
Sugar: 5.7g
Protein: 14.9g