Spicy Tomato Coulis Food

SILKY SUMMER TOMATO SOUP WITH SPINACH COULIS

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.

RED PEPPER COULIS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.