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Ingredientes
- 1 ounce Sundried tomatoes, (about 8 pcs don't use the oil packed type)
- 1 sm Onion, diced
- 2 Tbsp. Extravirgin extra virgin olive oil
- 2 c. Chicken stock
- 3 x Sweet or possibly bell red peppers, charred, skinned, and seeded (see page I45), or possibly a 6ounce Jar of prepared roasted sweet peppers
- 2 x Fresh ripe plum tomatoes, cut into eighths
- Â Â Salt and freshly grnd black 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 hour. Sweat the onion in the extra virgin olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 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 high speed for 4 min, till very smooth. Then pass it through a strainer to remove the vegetable skills.
- Adjust tile seasoning and serve with fresh basil leaves as a garnish.
- Yield: Makes 4 bento servings
- Takashimaya
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1099g | |
| Calories 166 | |
| Calories from Fat 14 | 8% |
| Total Fat 1.58g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 772mg | 32% |
| Potassium 1625mg | 46% |
| Total Carbs 31.95g | 9% |
| Dietary Fiber 11.2g | 37% |
| Sugars 16.78g | 11% |
| Protein 10.35g | 17% |
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