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Ingredientes
- 1 lb (500 gms) tomatoes
- 1 x Clove garlic, finely minced
- 1 med Onion, coarsely minced
- 1 Tbsp. Tomato paste
- 1 x Bay leaf
- 2/3 c. Water
- 1/2 tsp Whole black peppercorns
Direcciones
- It is a beautiful Sunday summer's day here in Australia today, and I woke up this morning to make a lovely tomato soup from fresh tomatoes. If anyone can obtain good tomatoes I would highly recommend it. Organic tomatoes would be best because they have much more flavour.
- meet Fatfree list requirements.
- NOTE: (Original recipe asked for a chicken stock cube, that I omitted and didn't miss. You may want to add in salt to compensate.)
- 1. Using a shape knife, carefully remove cores from tomatoes (dig from the top, you don;t need to remove the entire middle), cut small crosses at opposite ends. Place tomatoes in medium saucepan with sufficient boiling water to cover them. Boil for about 30 seconds; strain immediately, place into bowl of iced water. Peel away skin. (I thought this sounded hard, but it is really quite straightforward.
- 2. Chop tomatoes roughly
- 3. In a medium saucepan, saute/fry onions and garlic in water for about three min. Add in tomatoes then remaining ingredients. Bring to boil, reduce heat, cover. Simmer 30 min. Throw away bay leaf. Blend or possibly process mix.
- This is a lovely fresh and light soup. I invited some friends who live around the corner to bring over some fresh bread and we all had a great lunch together. The whole process took about an hour. The recipe book says it keeps for two days in the fridge and can be frzn for up to two months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 333mg | 10% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.27g | 3% |
| Protein 1.5g | 2% |
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