3 large ripe tomatoes, halved crosswise and seeded
3 teaspoons sherry vinegar
Salt and freshly ground pepper
Sugar
3 tablespoons finely chopped fresh basil or cilantro leaves
2 tablespoons snipped fresh chives
2 tablespoons extra-virgin olive oil
Using a grater over a wide bowl, hold the rounded side of a tomato half and rub the cut side against the large holes of the grater until all that remains is the skin; discard the skin. Repeat with remaining tomato halves. Stir sherry winegar into the tomato soup and season with salt, pepper, and a pinch of sugar. Cover and refrigerate until well chilled.
Sir the soup well and ladle into chilled shallow bowls. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil and chives on top. Serve immediately.
Makes 6 servings.
Garden Fresh Soup - Nutritional Information I cannot guarantee the accuracy of the below information. |
Item | Amount | Fat Grams | Calories | WW Points |
tomatoes | 3 large | 1 | 72 | 0 |
sherry vinegar | 3 teaspoons | 0 | 3 | 0 |
olive oil | 2 tablespoons | 28 | 240 | 8 |
Recipe Totals | | 29 | 315 | 8 |
| | | | |
Recipe Makes 6 servings Per Serving - 7 Fat Grams, 53 calories, 2 WW Points |
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