Silky Summer Tomato Soup With Spinach Coulis

Name: Silky Summer Tomato Soup With Spinach Coulis
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 3 lbs ripe tomatoes; 1 sweet onion, such as Vidalia, cut into 1-inch pieces (about 4 oz); 2 large garlic cloves; 1/4 jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance); 3/4 teaspoon salt; 2 tablespoons olive oil; 1/4 teaspoon Tabasco sauce (or less if desired); 3 cups loosely packed spinach leaves; 1/4 cup oil (a mixture of canola & olive oil); 1/4 teaspoon salt; 1/4 cup water

Submitted by Boomette

"From Jacques Pepin: Fast Food My Way"

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photo by Dreamer in Ontario

Ready In:: 22mins
Ingredients:: 11
Serves:: 4

ingredients

Tomato Soup
3 lbs ripe tomatoes
1 sweet onion, such as Vidalia, cut into 1-inch pieces (about 4 oz)
2 large garlic cloves
¹⁄₄ jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance)
³⁄₄ teaspoon salt
2 tablespoons olive oil
¹⁄₄ teaspoon Tabasco sauce (or less if desired)
Spinach Coulis
3 cups loosely packed spinach leaves
¹⁄₄ cup oil (a mixture of canola & olive oil)
¹⁄₄ teaspoon salt
¹⁄₄ cup water

directions

For the tomato soup:.
Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool.
For the spinach coulis:.
Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
Note: The spinach coulis can be made up to a week ahead and refrigerated.

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Reviews

Made this soup exactly as written and it is AMAZING! Like taking a bite out of a wonderful fresh tomato.

CookingWithBoo
I made some changes to this recipe which probably explains the end result. I used canned tomatoes instead of fresh tomatoes and omitted the Tabasco sauce. I found the flavor to be not to my liking. It was too hot so I would use less jalapeno pepper if making this again and would definitely use fresh, vine-ripened tomatoes. Made for Newest Zaar Tag.

Dreamer in Ontario

Tweaks

I made some changes to this recipe which probably explains the end result. I used canned tomatoes instead of fresh tomatoes and omitted the Tabasco sauce. I found the flavor to be not to my liking. It was too hot so I would use less jalapeno pepper if making this again and would definitely use fresh, vine-ripened tomatoes. Made for Newest Zaar Tag.

Dreamer in Ontario

RECIPE SUBMITTED BY

Boomette

248

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