Hot cream of tomato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Very ripe tomatoes |
| 1 | teaspoon | Thyme leaves (optional) |
| ½ | teaspoon | Tabasco sauce |
| ½ | teaspoon | Freshly ground black pepper |
| 1½ | teaspoon | Salt |
| ¼ | cup | Extra virgin olive oil |
| 2 | tablespoons | Red wine vinegar |
| ¼ | cup | Shredded basil leaves, fresh |
| 1 | cup | Heavy cream |
| 6 | Whole fresh basil leaves | |
Directions
Cut the tomatoes into pieces and puree them in a food processor.
Strain the pruee through a food mill fitted with the fine-mesh screen (this should yield about 5 cups).
Pour the puree into a saucepan. Add the thyme leaves, Tabasco, pepper, salt, oil, and vinegar and bring to a boil. Boil for 30 seconds. Then stir in 1 cup heavy cream and heat through.
Divide the soup among six soup plates, sprinkle with ½ cup shredded basil, and serve.
Source: Jacques Pepin
Submitted By TRAVIS MCGEE #48 @3147*1 On 02-14-95