TOMATO AND SPINACH SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
SILKY SUMMER TOMATO SOUP WITH SPINACH COULIS
Make and share this Silky Summer Tomato Soup With Spinach Coulis recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the tomato soup:.
- Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
- For the spinach coulis:.
- Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
- Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
- To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
- Note: The spinach coulis can be made up to a week ahead and refrigerated.
SUMMER TOMATO SOUP
This is a great way to use some of those vine-ripened tomatoes from your garden. This freezes well and may be garnished with a dollop of sour cream or plain yogurt. Serve warm or chilled. From a June 1982 issue of Bon Appetit in the Food Processor Complete Technique section.
Provided by Leslie in Texas
Categories Vegetable
Time 1h15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Place onion slices in 3-quart saucepan and add 3 1/2 cups tomato juice and garlic.
- Cover and cook over medium heat until onion is completely soft, about 35 to 40 minutes.
- Stir in the chopped tomatoes,honey,salt, allspice and pepper.
- Cover and continue cooking for 15 minutes.
- Strain vegetables, reserving liquid.
- Transfer vegetables to food processor with 1/2 cup liquid, then return remaining liquid to saucepan.
- Puree vegetables 1 minute, stopping machine as necessary to scrape down sides of work bowl.
- Add puree to saucepan and stir, adding more tomato juice if soup is too thick;taste and adjust seasonings.
- Serve hot or chilled, garnish each serving with sour cream or yogurt, if desired.
- Snipped chives also make a nice garnish for this.
Nutrition Facts : Calories 131.3, Fat 4.4, SaturatedFat 2.6, Cholesterol 8.4, Sodium 788.3, Carbohydrate 22.8, Fiber 3, Sugar 16.4, Protein 3.5
STUFFED SUMMER TOMATO CUPS
This is an easy, wonderful summertime use of tomatoes for a light lunch or dinner. I love these. Recipe serves 4 but I can easily east half by myself.
Provided by marypage
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tops off tomatoes and scoop out pulp. Chop tops and pulp and drain excess liquid.
- Sprinkle inside of tomatoes with salt. Turn upside down to let drain for about 10 minutes.
- Sprinkle inside of drained tomatoes with crushed basil. Or add fresh chopped basil to cooked meat mixture later.
- Brown beef and onion in skillet; drain excess fat if necessary. Stir in pulp, stuffing cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper and worchestershire sauce, add fresh chopped basil hereif using in lieu of dried. Mix together thoroughly and stuff the tomatoes.
- Sprinkle tomatoes with parmesan cheese and place in a shallow baking dish. Fill dish with approximately 1/2 inch of water. Bake at 375°F for 25 to 30 minutes.
Nutrition Facts : Calories 145, Fat 6.5, SaturatedFat 2.7, Cholesterol 38.3, Sodium 370, Carbohydrate 8.5, Fiber 2.4, Sugar 5.3, Protein 13.7
ZUCCHINI FLAN WITH TOMATO COULIS
Use up all the zucchini from the garden! In late summer, I always eat zucchini and tomatoes to hold on as long as I can before I give into autumn. I haven't tried this recipe. It's from the NY Times (9.3.03)
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put half the oil in a large skillet over medium heat.
- Add zucchini, a large pinch of salt and some pepper.
- Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
- Continue to cook until zucchini browns slightly.
- Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
- Beat together the eggs, cream and more salt and pepper.
- When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
- Stir.
- Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
- Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
- Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
- While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
- Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
- Bring to a boil, cover and simmer about 15 minutes.
- When flan is done, cool it on a rack for a few minutes.
- Invert over a plate and unmold.
- Cool until warm, then slice and serve with tomato coulis.
TOMATO SPINACH SOUP
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.-Erna Ketchum, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
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