Heirloom Tomato Fish Soup Recipes

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PHILIPPE BERTINEAU'S CHILLED HEIRLOOM TOMATO SOUP



Philippe Bertineau's Chilled Heirloom Tomato Soup image

Provided by Jonathan Reynolds

Categories     project, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 large leek, white part only, split, rinsed well, coarsely chopped
1 stalk celery, coarsely chopped
1 small bulb fennel, coarsely chopped
1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped
1/2 medium Spanish onion, coarsely chopped
1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently
1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string
3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string
1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string
15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces
Salt and freshly ground white pepper to taste
Tabasco sauce to taste
Celery salt to taste
6 ounces guacamole

Steps:

  • Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes). Cover and sweat for 10 minutes, until soft but not brown. Add the bouquets garnis and tomatoes to 3 cups water. Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
  • Transfer the mixture to a large heatproof bowl and cool in a container of ice and water. (This will allow the tomatoes to retain their color.)
  • Remove the bouquets garnis and, in batches, puree the mixture in a blender. Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt. Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
  • Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1034 milligrams, Sugar 12 grams

TOMATO SEAFOOD SOUP



Tomato Seafood Soup image

We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

  • In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

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