• Ingredients: 21
  • Serves: 41

Chilled tomato, roasted garlic, and basil soup with garlic cloves, unpeeled, vine-ripened tomatoes, quartered, balsamic vinegar, tabasco to taste, fresh basil leaves, washed well, spun dry, and chopped.

Ingredients

  • 4 garlic cloves, unpeeled
  • 2 3/4 lb. vine-ripened tomatoes, quartered
  • 1 1/2 tsps. balsamic vinegar
  • Tabasco to taste
  • 1/3 cup fresh basil leaves, washed well, spun dry, and chopped

For sauce

For chicken

  • 10 oz. mixed baby lettuces
  • 3/4 cup roasted salted cashews

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 In a small heavy skillet dry-roast garlic over moderately low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes, and peel.

    For this step you will need

  2. Step 2 In a blender purée garlic and tomatoes in batches and force through a fine sieve into a bowl.

    For this step you will need

  3. Step 3 Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.

    For this step you will need

Nutrition information

Calories 63 Carbohydrates 14 g (5%)
Fat 1 g (1%) Protein 3 g (6%)
Saturated Fat 0 g (0%) Sodium 17 mg (1%)
Polyunsaturated Fat 0 g Fiber 4 g (15%)
Monounsaturated Fat 0 g Cholesterol 0