| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Maya | Infood01 | 1 | servings |
INGREDIENTS
| 1 | oz | Sundried tomatoes; (about 8 pieces do |
| ; not use the oil | ||
| ; packed type) | ||
| 1 | sm | Onion; diced |
| 2 | tb | Extravirgin olive oil |
| 2 | c | Chicken stock |
| 3 | Sweet or bell red peppers; charred, skinned, | |
| ; and seeded (see | ||
| ; page I45), or a | ||
| ; 6ounce Jar of | ||
| ; prepared roasted | ||
| ; sweet peppers | ||
| 2 | Fresh ripe plum tomatoes; cut into eighths | |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 4 | Fresh basil leaves; for garnish (use | |
| ; purple basil if | ||
| ; available) |
INSTRUCTIONS
Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust tile seasoning and serve with fresh basil leaves as a garnish. Yield: Makes 4 bento servings Converted by MC_Buster. NOTES : Recipe Courtesy of Ellen Greaves, Exec. Chef at the Tea Box at Takashimaya Recipe by: IN FOOD TODAY SHOW #INJ088 Converted by MM_Buster v2.0l.
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