Philippe Bertineaus Chilled Heirloom Tomato 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

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