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Cold Tomato Soup with Vegetable-herb Garnish https://www.metro.ca/userfiles/image/recipes/soupe-froide-tomates-vinaigre-riz-legumes-herbes-5294.jpg PT35M PT30M PT1H35M
In a glass bowl, marinate tomatoes in rice vinegar, garlic and sugar for 30 minutes. In another bowl, combine vegetables and fresh herbs. Season, drizzle with a few drops of olive oil, and set aside. In a food processor, purée until liquid, season, add remaining oil and process into a smooth emulsion. Ladle soup into 4 bowls. In the centre of each, spoon 1/4 of the vegetable-herb mixture.
4
8 large tomatoes 1/4 cup (60 mL) rice vinegar 1 garlic clove 5 tsp. (25 mL) fine granulated sugar 1 large carrot, shredded 1 large parsnip, shredded 0.500 onion, minced 1/2 bunch parsley, chopped 1/2 bunch basil, chopped 1/2 bunch mint, chopped 5 Tbsp. (75 mL) extra virgin olive oil
Cold Tomato Soup with Vegetable-herb Garnish

Cold Tomato Soup with Vegetable-herb Garnish

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:35
Preparation
0:30
COOKING
1:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    large tomatoes
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    2 lb PRODUCT OF MEXICO Dole Salad Kits 191 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.69 /lb

    PRODUCT OF MEXICO 3.73/kg

  • 1/4 cup
    (60 mL)
    rice vinegar
  • 1
    garlic clove
  • 5 tsp.
    (25 mL)
    fine granulated sugar
  • 1
    large carrot, shredded
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    SWEET NANTES CARROTS

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    454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 1
    large parsnip, shredded
  • 0.500
    onion, minced
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    ORGANIC CARROTS

    ORGANIC CARROTS

    $2.99 ea.

    2 lb PRODUCT OF U.s.A., No. 1 GRADE ORGANIC YELLOW ONIONS 2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    RED ONIONS

    RED ONIONS

    $1.99 ea.

    3 lb. PRODUCT OF CANADA CANADA NO. 1 GRADE

  • 1/2 bunch
    parsley, chopped
  • 1/2 bunch
    basil, chopped
  • 1/2 bunch
    mint, chopped
  • 5 Tbsp.
    (75 mL)
    extra virgin olive oil
Imprimer ma sélection

Preparation

In a glass bowl, marinate tomatoes in rice vinegar, garlic and sugar for 30 minutes.

In another bowl, combine vegetables and fresh herbs. Season, drizzle with a few drops of olive oil, and set aside.

In a food processor, purée until liquid, season, add remaining oil and process into a smooth emulsion.

Ladle soup into 4 bowls. In the centre of each, spoon 1/4 of the vegetable-herb mixture.

Source : Chef Ian Perreault

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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