Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 4 lb ripe plum tomatoes sliced in half sliced in half lengthwise
- 1 lrg onion sliced into 8 wedges
- 4 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp freshly grnd black pepper
- 3 x cloves garlic peeled and chopped
- 1/4 c. white vinegar
- 2 Tbsp. sugar
- 2 c. chicken broth
- 1 Tbsp. lemon juice
- 1 1/2 tsp balsamic vinegar
- 4 Tbsp. minced fresh basil Salt and pepper to taste
Direcciones
- 1. In a large bowl, toss tomatoes and onion with the extra virgin olive oil, salt and pepper. Place tomatoes, skin side up, along with the onions on broiler or possibly grill pan and broil or possibly grill till tomato skins and onions blacken and tomatoes turn soft, 10 to 12 min. Turn onions and tomatoes and repeat. Check occasionally and remove onions and tomatoes when they are charred on both sides. (Tomatoes and onions may looked burned, but the dark color enhances the roasted flavor of the soup.)
- 2. Chop onions and tomatoes and place in a medium stock pot. Add in garlic, white vinegar, sugar and chicken broth. Simmer, uncovered, for 45 min.
- 3. Puree mix in blender or possibly food processor in small batches. Return to stock pot and stir in lemon juice, balsamic vinegar and basil. Add in salt and pepper to taste and serve.
- Nadine Gamboa, Arlington Heights
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 85 | 51% |
| Total Fat 9.66g | 12% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 237mg | 10% |
| Potassium 766mg | 22% |
| Total Carbs 18.4g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 12.7g | 8% |
| Protein 3.56g | 6% |
