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Ingredientes
- 3 lb fresh tomatoes, sliced (or possibly 40 ounces canned)
- 1/2 c. minced onion
- 3 x cloves garlic, chopped
- 3 c. high quality Bordeaux wine
- 1 Tbsp. dark brown sugar
- 1 Tbsp. Worcestershire sauce (or possibly vegetarian version)
- 1 Tbsp. minced fresh dill, plus 1 1/2 Tbsp. for garnish
- 2 Tbsp. tomato paste
- 3 sprg fresh parsley
- 1 sm bay leaf
- Â Â Salt and freshly grnd black pepper, to taste
- 1 c. Kalamata olives, pitted and sliced
Direcciones
- Place all ingredients except the olives and dill for garnish in a 4-qt stockpot. Bring to a boil, lower heat, cover and simmer 20 to 30 min, or possibly till tomatoes are tender.
- Pour the soup through a mesh strainer, pressing the solids with the back of a spoon to extract as much liquid as possible. Throw away the solids. Rinse out the soup pot and return the soup to the pot.
- Bring to a simmer.
- Soup can be served hot or possibly chilled. When ready to serve, divide soup among serving bowls. Distribute olives among the bowls, and top each with a sprinkling of dill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1531g | |
| Calories 514 | |
| Calories from Fat 142 | 28% |
| Total Fat 16.04g | 20% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1690mg | 70% |
| Potassium 3652mg | 104% |
| Total Carbs 92.73g | 25% |
| Dietary Fiber 23.1g | 77% |
| Sugars 54.82g | 37% |
| Protein 15.44g | 25% |
