Rating
Tantillo Recipes
 2 Tbls Tantillo California Extra Virgin Olive Oil
 1 Spanish Onion Diced
 2 Cloves Garlic
 1/4 Cup Grated Carrot
 1 lb Plum Tomatoes (Chopped Peeled Seeded Skin Removed)
 1/4 Cup Honey
 5 Cups Water
 1/2 Can Orange Concentrate
 Salt & Black Pepper to Taste
 1/4 Cup Chopped Italian Parsley
 1 Cup Blood orange segments (Garnish) optional
 1 Cup Diced Heirloom Tomatoes (Garnish) optional
1

Sweat onions, carrots and garlic in Tantillo California Extra Virgin Olive Oil for 2 mins

2

Add tomatoes and cook 2 mins

3

Add water and bring to a simmer, simmer 20 mins

4

In small batches puree the soup till smooth

5

Whisk in orange concentrate, parsley, salt and pepper

6

Chill for 3 hours minimum

7

Mix Heirloom tomatoes and blood orange segments together and place 1/4 cup in center of bowl Ladle chilled soup around the tomato/orange mix and serve.

Ingredients

 2 Tbls Tantillo California Extra Virgin Olive Oil
 1 Spanish Onion Diced
 2 Cloves Garlic
 1/4 Cup Grated Carrot
 1 lb Plum Tomatoes (Chopped Peeled Seeded Skin Removed)
 1/4 Cup Honey
 5 Cups Water
 1/2 Can Orange Concentrate
 Salt & Black Pepper to Taste
 1/4 Cup Chopped Italian Parsley
 1 Cup Blood orange segments (Garnish) optional
 1 Cup Diced Heirloom Tomatoes (Garnish) optional

Directions

1

Sweat onions, carrots and garlic in Tantillo California Extra Virgin Olive Oil for 2 mins

2

Add tomatoes and cook 2 mins

3

Add water and bring to a simmer, simmer 20 mins

4

In small batches puree the soup till smooth

5

Whisk in orange concentrate, parsley, salt and pepper

6

Chill for 3 hours minimum

7

Mix Heirloom tomatoes and blood orange segments together and place 1/4 cup in center of bowl Ladle chilled soup around the tomato/orange mix and serve.

Chilled Tomato/Orange