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Soup & Stew
Italian
6 - 8 servings
30 minutes
15 minutes
4 pounds organic tomatoes (fresh) quartered
10 cloves organic garlic
1 small organic carrot, peeled and finely chopped
2 tablespoons olive oil
Salt and fresh ground black pepper
1/2 cup shallots, minced
2 tablespoons Horseradish root, grated
1/4 cup organic parsley (fresh leaves) chopped
3 cups V-8 Juice
2 tablespoons Worcestershire sauce
2 organic lemons, juiced
1 pint Teardrop Tomatoes (yellow)
1/2 cup red onion, thinly sliced
1/4 cup basil (fresh leaves)
1/4 cup tarragon (fresh leaves)
1/4 cup chervil (fresh leaves)
1/4 cup Italian parsley (leaves)
Extra virgin olive oil (to drizzle)
Preheat the oven to 400 degrees.
On a baking sheet, toss the tomatoes, garlic, carrots, and olive oil together. Season with salt and pepper.
Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely.
In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth.
Add the V-8 juice, Worcestershire sauce, and lemon juice, and puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely.
In a mixing bowl, toss the teardrop tomatoes, red onions, basil, tarragon, chervil and parsley.
Season with a drizzle of the extra-virgin olive oil, salt and pepper.
To serve, ladle the soup into each bowl, and garnish with the tomato and herb "salad".
