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Ingredientes
- 1 ounce Sun-dry tomatoes, (about 8 pcs, don't used oil-packed variety)
- 1 sm Onion, diced
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 2 c. Chicken stock
- 3 x Sweet or possibly bell peppers, charred, skinned, and seeded or possibly a
- 1 x 6 ounces jar prepared roasted red sweet peppers
- 2 x Fresh ripe plum tomatoes, cut into eighths
- Â Â Salt and pepper to taste
- 4 x Fresh basil leaves for garnish, (use purple basil if available)
Direcciones
- Rehydrate the dry tomatoes by soaking them in hot water for 1 hour.
- Meanwhile, sweat the onion in the extra virgin olive oil in a 2-qt saucepan over medium heat, uncovered, for 7 to 10 min, stirring occasionally. Don't let the onion color.
- Add in the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 min. Pour the soup into a blender and process at a high speed for 4 min, till very smooth. Then pass it through a strainer to remove the vegetable skins.
- Adjust the seasoning and serve with fresh basil leaves as a garnish.
- Yield: 4 bento servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1001g | |
| Calories 447 | |
| Calories from Fat 257 | 57% |
| Total Fat 29.16g | 36% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1362mg | 57% |
| Potassium 2329mg | 67% |
| Total Carbs 40.65g | 11% |
| Dietary Fiber 12.1g | 40% |
| Sugars 23.76g | 16% |
| Protein 13.04g | 21% |
