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Spicy Roasted Tomato Soup with a Fresh Herb Salad
Ingredients
- 4 pounds fresh tomatoes, quartered
- 10 cloves of garlic
- 1 small carrot, peeled and finely chopped
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup minced shallots
- 2 tablespoons grated fresh horseradish
- 1/4 cup chopped fresh parsley leaves
- 3 cups V-8 juice
- 2 tablespoons Worcestershire sauce
- Juice of† 2 lemons
- 1 pint of yellow tear drop tomatoes
- 1/2 cup thinly sliced red onions
- 1/4 cup small fresh basil leaves
- 1/4 cup small fresh tarragon leaves
- 1/4 cup small fresh chervil leaves
- 1/4 cup small fresh flat leaf parsley
- Drizzle of extra-virgin olive oil
Instructions
Preheat the oven to 400°F. In a mixing bowl, toss the tomatoes, garlic, carrots and olive oil together. Season with salt and pepper. Place the tomatoes on a baking sheet. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes shallots, horseradish, and cilantro. Puree the mixture until slightly smooth. 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. 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. To serve, ladle the soup into each bowl.
Garnish each soup with the tomato and herb salad.
Yields: 6 to 8 servings