April 7, 2016
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
1Sweat onions, carrots and garlic in Tantillo California Extra Virgin Olive Oil for 2 mins
2Add tomatoes and cook 2 mins
3Add water and bring to a simmer, simmer 20 mins
4In small batches puree the soup till smooth
5Whisk in orange concentrate, parsley, salt and pepper
6Chill for 3 hours minimum
7Mix 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.
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