soup « Tag

Posted on 10 August 2011 by

Corn and Tomato Soup

By David Harbilas

The title of this dish is deceptively simple, mostly because the method involves a degree of skill and patience.

It isn’t a hard soup to make, but it does require a little time.

The result, however, is well worth it.

Essentially, it is two purees combined together, and little more than that. But each puree is made with care, so that one is getting a combination of two intense flavors.

Makes 8 cups

Posted on 09 May 2011 by

Meet Salmorejo, Gazpacho\’s Phat Cousin

By K. Emily Bond

Chilled tomato soup season is upon us, ¡olé!

While most aficionados of Spanish cuisine will turn to gazpacho for their seasonal tomato fix, they would be remiss to overlook its prima gorda — fat cousin (as in phat) — salmorejo.

For me, eating salmorejo for the first time was much like seeing J. Lo make her first Academy Award appearance sometime in the early 90s, smack in the middle of fashion’s heroin chic grunge era.

Back when waifs were sex symbols.

Gazpacho is alright, but I like a summer soup I can hold on to.

Salmorejo is more voluptuous fare. Another of Andalucía’s signature dishes, it is made from tomatoes, olive oil, garlic and vinegar like the skinny gazpacho. The addition of bread and egg yolk, however, pads it out nicely and keeps you coming back for more.

A BOSCH, or similar blending instrument.


Posted on 14 January 2011 by

Soup au Pistou

soupe_au_pistouBy David Harbilas

This traditional French soup does not normally feature tomatoes, at least not in a prominent way.

The method my father used to make it, however, relied heavily on tomatoes, both in the base and the garnish.

The French use a simple basil pesto as a garnish to the soup, where my father used to make a similar type of paste with basil and tomato paste.

Here, I opt for a sun-dried tomato pesto, as it isn’t quite as bitter as a tomato paste.

Makes about ½ gallon of soup

  • 1 can of plum tomatoes
  • 1 large onion, diced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 1 can of cannellini beans
  • ½ cup white wine Read the rest of this entry »
Posted on 12 January 2011 by

Tomato-White Bean Soup

white-beansBy David Harbilas

It’s often hard to come up with ways to use tomatoes in the winter, and soup is usually an easy fix.

Here, canned tomatoes are used for their sweetness and ease–no peeling is required and any fresh tomatoes you find in supermarkets are definitely not from anywhere nearby or forced to ripeness.

This is little more than the Italian soup pasta e fagioli, except that pasta isn’t added. Of course, adding pasta won’t hurt!

Makes about ½ gallon of soup

Posted on 28 September 2010 by

Tomato Soup for the Gardener\’s Soul

fresh-tomato-soupBy Mindy McIntosh-Shetter

Tomatoes have always possessed a Zen type of quality for my family.

Many family discussions have occurred in the garden while working with the tomatoes.

Dreams, aspirations, and goals were all discussed under the cover of tolling the soil.

And to this day I remember those wonderful discussions with my father, one on one, as we worked the soil, our relationship, and family unite.

When I had children, twins to be exact, I decided that I wanted that type of life for my children. Fresh air, clean living, and the freedom to spread one’s wings without fringing onto the rights of others were life gifts I wanted to give my children. But life’s path did not steer that way so I had to be creative in creating those special gardening moments. Gardening in a wading pool was the first experience my kids had with gardening.

Next container gardening and then onto full fletch gardening in the ground. My daughter especially loved this type of gardening since we would plant her favorite type of tomatoes that is cherry. And when she was little she would take full advantage of these cherry tomatoes along with her Easter basket. She used to sneak out the backdoor and pick her Read the rest of this entry »

Posted on 04 August 2010 by

Roasted Tomato, Eggplant, and Garlic Soup

eggplantBy David Harbilas

This is a soup that seems to be best during the colder months of autumn but is really at home in summer, when the vegetables are at their peak.

The method couldn’t be simpler: roast each of the vegetables and puree with a little stock and cream.

Eggplant is surprisingly similar to tomato in its meaty quality.

What is lacks in sweetness it makes up for in depth of flavor that even the staunchest of vegetarians can’t resist as a close substitute to beef.

Yields ½ gallon of soup


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