Posted on 03 July 2010 by tomatocasual.com
By David Harbilas
Gazpacho is an old recipe that seems to never go out of style.
A raw puree of tomatoes and other vegetables, it’s far more versatile than it first appears.
It can be made chunky, smooth, clear, spicy, mild, or even as a sauce.
My favorite is a simple puree served with basil crÃ¨me fraiche.
Yields at least Â½ gallon of soup
Posted on 09 July 2009 by tomatocasual.com
By Vanessa Richins
I don’t ever recall having tomato soup when I was growing up.
I was missing out!
Tomato soup and a grilled cheese sandwich is a warm and hearty treat for a wintry day, yet still not too heavy for a summer meal.
What’s your favorite kind of tomato soup? I’ve found some lovely recipes to share today. There’s even a recipe for a cake using tomato soup.
Chilled Tomato, Peach and Ginger Soup
This recipe was adapted by the Associated Press from a cookbook called “The Modern Vegetarian” by Maria Elia. I’m a big fan of ginger – it brings a distinctive tang to a dish. It will balance with the sweet of the peach. Since this soup is chilled, it’s especially suited for summer.
Egyptian Tomato Soup
Worth the Whisk has reconstructed a tomato soup that the author ate while in Egypt. It features chili powder, paprika, lime juice and pimientos. I’ve never been to Egypt, so I will sample this soup in the meantime.
Green Tomato Soup
Here’s yet another use for Read the rest of this entry »
Posted on 01 August 2008 by tomatocasual.com
By Thomas Cenci
It may sound simple, but making your own tomato soup rather than buying it can make a big difference – not just the flavor, but the freshness really stands out.
If you find you have quite acidic tomatoes then try boiling some vinegar with a little brown sugar and adding it to the soup as this will help take away the acidity.
Below is a recipe for a great tomato soup for you to try.
– 1 carrot
– 2 onions
– 3 sticks celery Read the rest of this entry »
Posted on 09 July 2008 by tomatocasual.com
By Michael Nolan
– 4 large tomatoes
– Â½ cup Vidalia onion (any mild, sweet variety will do), chopped
– 3 Tbsp Olive oil
– 1 Tbsp lemon zest, grated
– Fresh basil & rosemary
– 2 cups vegetable stock (you could use chicken if you like)
– Sea salt & Black pepper to taste
1. In a food processor, puree tomatoes until smooth. I leave the peels on, but you can remove the seeds and peels to suit your taste.
2. SautÃ© onions and fresh rosemary in olive oil over medium heat, approximately 8-10 minutes or until translucent.
3. Lower heat, add lemon zest Read the rest of this entry »
Posted on 30 June 2008 by tomatocasual.com
By Thomas Cenci
If you’re fed up of throwing away all your old rotting tomatoes, or any leftovers you may have, then this is the recipe for you.
It makes a delicious clear consommÃ© or stock out of all your old tomatoes, which can be used for so many occasions, from tomato soup shots at your next canapÃ© party, or a refreshing barbecued shrimp and tomato consommÃ© on that hot summer’s day.
It’s easy to prepare and requires no cooking at all, sound good? Then just follow the recipe and enjoy.
– 1kg of any old tomatoes (the softer and more bruised the tomatoes are, the better) Read the rest of this entry »