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Chilled Golden Tomato and Pepper Soup
Serves 6
4 Tbs. olive oil
2 cloves garlic, minced
1⁄2 onion, chopped
4 golden bell peppers, seeded and chopped
3 golden tomatoes, seeded and chopped
8 basil leaves
pinch of thyme
6 cups vegetable stock
1⁄2 cup cream or yogurt
2 Tbs. sherry vinegar
salt and pepper
1⁄2 cup chopped chives
In medium saucepan heat oil. Cook garlic, onion, peppers, tomatoes, basil and thyme, partially covered until soft, about 10 minutes. Add stock, bring to a boil and simmer about 15 minutes. Puree in food processor or blender with cream. Allow to cool and refrigerate until chilled. Stir in vinegar just before serving, salt and pepper to taste and garnish with chives.
(Louise Fiszer)
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4 Tbs. olive oil
2 cloves garlic, minced
1⁄2 onion, chopped
4 golden bell peppers, seeded and chopped
3 golden tomatoes, seeded and chopped
8 basil leaves
pinch of thyme
6 cups vegetable stock
1⁄2 cup cream or yogurt
2 Tbs. sherry vinegar
salt and pepper
1⁄2 cup chopped chives
In medium saucepan heat oil. Cook garlic, onion, peppers, tomatoes, basil and thyme, partially covered until soft, about 10 minutes. Add stock, bring to a boil and simmer about 15 minutes. Puree in food processor or blender with cream. Allow to cool and refrigerate until chilled. Stir in vinegar just before serving, salt and pepper to taste and garnish with chives.
(Louise Fiszer)
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