 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This is adapted from a sweet, rich soup from a Trinidad seafood recipe, this is the vegetarian version. Ingredients:
1 teaspoon vegetable oil |
1 cup chopped onion |
2 garlic cloves, crushed |
6 medium ripe tomatoes, peeled and chopped |
2 teaspoons dried basil |
1 cup orange juice |
2 1/2 teaspoons sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.
2. Add tomatoes and basil. Bring mixture to boil. Reduce heat medium-low, cover and simmer 30 minutes.
3. Place soup in a blender container and blend until smooth. Pour soup, a little at a time, through a sieve or strainer, back into saucepan. Press pulp through the stainer using the back of a spoon. Only the seeds should remain in the strainer, to be discarded.
4. Stir in orange juice, sugar, salt and pepper into soup. Heat through.
5. Serve hot or cold.
|
|