Golden Tomato Soup With Fennel

Recipe Ingredients

2 cups	474ml	Cubed (3/4") bread - crusts removed
1		Garlic clove
2 tablespoons	30ml	Chopped red onion
2 lbs	908g / 32oz	Golden tomatoes - chopped
1/2 cup	73g / 2.6oz	Chopped fennel - (abt 1/2 bulb)
		Lemon juice - divided
1 tablespoon	15ml	Red wine vinegar
1		Pimenton de la vera
		= (or paprika)
1/4 teaspoon	1.3ml	Ground cumin
		Salt - to taste
1/4 cup	59ml	Plus 1 teaspoon olive oil - divided
1 cup	237ml	Ice water
1/2 cup	73g / 2.6oz	Finely-diced fennel - (abt 1/2 bulb) - for garnish
3 teaspoons	15ml	Minced fennel fronds - for garnish

Recipe Instructions

Place the bread in a bowl and add enough water to cover. Let stand at least 30 minutes to soften. Squeeze the bread dry and put it in the blender with the garlic, onion, tomatoes and the chopped fennel. Puree until smooth. Add the juice of half a lemon, the vinegar, pimenton, cumin and 1 teaspoon of salt and puree again. With the motor running, in batches if necessary, gradually add the one-fourth cup oil and the ice water. Chill well.

In a small bowl, stir together the finely diced fennel and the minced fronds. Moisten with the remaining 1 teaspoon of oil and season with a couple drops of lemon juice and a sprinkling of salt.

Before serving, stir the puree through a fine mesh strainer if you want a perfectly smooth soup. Otherwise, whisk it to gently reincorporate anything that might have separated. Taste and add more salt if necessary. Divide evenly among 4 to 6 chilled soup bowls and garnish with 1 to 2 tablespoons of the diced fennel mixture before serving.

This recipe yields 4 to 6 servings.

Each of 6 servings: 132 calories; 2 grams protein; 9 grams carbohydrates; 1 gram fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 274 mg. sodium.

Source:
The Los Angeles Times, 07-21-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.