Savory Soup Fish And Potatoes Cold Tomato Soup Food

SAVORY SOUP, FISH AND POTATOES COLD TOMATO SOUP

Savory Soup, Fish and Potatoes Cold Tomato Soup image

Provided by Jacques Pepin

Categories easy, weekday, soups and stews, appetizer

Time 15m

Yield About 6 servings

Number Of Ingredients 9

Ingredients

5 cloves garlic, peeled
2 1/2 pounds very ripe tomatoes, cut into 1-inch pieces (6 cups)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce
1/3 cup peanut oil
1 1/2 tablespoons white vinegar
1 cup water
1/2 cup shredded basil

Steps:

Place the garlic in the bowl of a food processor, and process it for a few seconds. Add the tomatoes, and process the mixture for 30 to 45 seconds, until pureed.
For a smooth soup, push the pureed tomatoes and garlic through a food mill, or press the mixture with the back of a spoon through a conventional strainer.
Add the salt, pepper, Tabasco, oil, vinegar and water to the pureed mixture, and stir to mix well. Refrigerate until serving time.
Spoon into bowls, and serve with basil sprinkled on top.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 402 milligrams, Sugar 5 grams

FISH AND TOMATO SOUP

Fish and Tomato Soup image

Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
1 teaspoon finely chopped garlic
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 tablespoon chopped fresh parsley
1 dried bay leaf
2 cans (28 ounces each) Italian-style plum tomatoes, undrained
2 cans (14 ounces each) vegetable or chicken broth
1 cup dry white wine or vegetable broth
1 1/2 pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
Grated lemon peel, if desired

Steps:

Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.

Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1300 mg

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