untried new
Bloody Mary Tomato Soup
Yield:
4-6 Servings
Notes
The Cron says this is better cold than hot but starts at "very good" at hot. Tomatoes, it suggest, are the seasoning driver. They suggest a celery garnish. Seems wasteful
Ingredients
1/4 cup creme fraiche
2 tsp prepared horseradish
salt and pepper, to taste
3 lbs tomatoes, cored if tough and halved
3 Tbl olive oil, divided
3/4 cup celery, diced
1 cup onion, diced
2 Tbl red wine vinegar
1 Tbl (to taste) Worcestershire sauce, to taste
1/4 tsp (to taste) tabasco sauce
3 Tbl (to taste) lemon juice
1/2 cup low sodium chicken broth or water.
Preparation
Preheat oven to 400F.

Mix together creme fraiche and 1/2 tsp horseradish. Season to taste and set aside.

Toss the tomatoes with 1 1/2 Tbl olive oil. Liberally salt and pepper. Arrange on a pan and roast in 400F oven until skins peel away and tomatoes have softened, about 25 minutes. Discard skins.

While tomatoes roast, sweat the celery and onions, 4-6 minutes. Add Worcestershire sauce and red wine vinegar and cook to reduce by half, about 30 seconds.

Run tomatoes, celery-onion mixture, Tabasco sauce, lemon juice, 1 1/2tsp horseradish and water or broth and process until mostly smooth. Thin with liquid as desired and season to taste.
Primary Category:
Soup
Seconary Categories:
**New06
Tomatoes
Source:
San Francisco Chronicle, Unknown 2011.
William Pollock's Eat Happy