Yield: 1 servings
|4 pounds||Fresh tomatoes; quartered|
|1 small||Carrot; peeled and finely|
|2 tablespoons||Olive oil|
|Freshly ground black pepper|
|½ cup||Minced shallots|
|2 tablespoons||Grated fresh horseradish|
|¼ cup||Chopped fresh parsley leaves|
|3 cups||V-8 juice|
|2 tablespoons||Worcestershire sauce|
|2||Lemons; juice of|
|1 pint||Yellow tear drop tomatoes|
|½ cup||Thinly sliced red onions|
|¼ cup||Small fresh basil leaves|
|¼ cup||Small fresh tarragon leaves|
|¼ cup||Small fresh chervil leaves|
|¼ cup||Small fresh flat leaf parsley|
|Drizzle of extra-virgin olive oil|
1. Preheat the oven to 400 degrees F.
2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together.
3. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely.
4. In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth.
5. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely.
6. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra-virgin olive oil, salt and pepper.
7. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad.
Yields: 6 to 8 servings.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.