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Ingredients (makes 8-10 servings):
- ¼ cup Monini Fruttato
Olive Oil
- 1 large onion, minced
- 1 clove garlic, thickly sliced
- 1 large, very ripe tomatoes, quartered,
with their juices
- 1 cup chicken stock, low-sodium
canned broth, or tomato juice
- ¼ cup fresh basil leaves,
julienned, plus extra for garnish
- Salt and freshly ground black
pepper
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Preparation
In a large, heavy pot, heat the Monini
olive oil over medium heat. Add the onion and
garlic and cook, stirring, until the onion is
wilted, about 3 minutes. Add the tomatoes with
their juices. Simmer about 15 minutes, until tomatoes
lose their raw look.
Add the stock, salt and pepper to taste, and basil.
Simmer gently until the tomatoes have melted slightly
into the soup, about 10 minutes.Remove from heat.
When cool, strain through a food mill or fine
sieve to remove skins and seeds. Reheat over low
flame or chill until very cold. Taste for salt
and pepper, garnish with basil.
PRO TIP:
THIS IS A CASE WHERE A HAND BLENDER CAN’T
BE USED TO PUREE THE SOUP. IT WON’T REMOVE
THE SKINS.
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