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Cold creamy tomato soup with naan croutons
2022-08-04
https://www.metro.ca/userfiles/image/recipes/soupe-froide-cremeuse-tomate-croutons-naan-11974.jpg
PT10M
PT15M
PT2H25M
Place serving bowls in freezer or refrigerator.In a small pot over medium-high heat, heat oil. Add shallot and garlic and sauté for 4-5 minutes, or until vegetables are lightly coloured but not burned. Transfer the mixture, along with the oil, to the container of a blender.Add tomatoes, diced peppers, basil, salt and tahini. Blend until smooth and pink in color. Adjust salt and pepper to taste. Place the mixture in the refrigerator for at least 2 hours to chill.Meanwhile, prepare the croutons.Preheat oven to 350F (180C) and prepare a baking sheet.
In a bowl, place the quarters of the mini naan bread, olive oil and hot sauce. Toss to coat well.Transfer to the baking sheet and bake for about 7-8 minutes, or until toasted. Let cool before serving.To serve, pour the chilled soup into chilled bowls. Add a drizzle of tahini, a few basil leaves, a few wedges of small tomatoes and the naan croutons.Source: Loounie
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Cold Soup:
3 tablespoons (45 mL) Irresistibles Extra Virgin Olive Oil, Organics
1 shallot, chopped
2 clove of garlic, chopped
6 larges tomatoes, diced (or a 798 mL can of quality tomatoes)
1/2 red bell pepper, diced
1/2 cup fresh basil leaves
1/4 teaspoon (1 mL) Salt
3 tablespoons (45 mL) tahini + a drizzle for garnish
Pepper, to taste
fresh basil and small tomatoes for garnish (optional)
Mini naan croutons:
12 Irresistibles Original mini naans
1 tablespoon (15 mL) Irresistibles Extra Virgin Olive Oil, Organics
2 c. à thé (10 ml) hot sauce, to taste
Cold creamy tomato soup with naan croutons
4
soups
0:10
Preparation
0:15
COOKING
2:25
TOTAL TIME
Ingredients
-
Cold Soup:
-
3 tablespoons
(45 mL)Irresistibles Extra Virgin Olive Oil, Organics
-
1
shallot, chopped
-
2
clove of garlic, chopped
-
6
larges tomatoes, diced (or a 798 mL can of quality tomatoes)
-
1/2
red bell pepper, diced
-
1/2 cup
fresh basil leaves
-
1/4 teaspoon
(1 mL)Salt
-
3 tablespoons
(45 mL)tahini + a drizzle for garnish
-
Pepper, to taste
-
fresh basil and small tomatoes for garnish (optional)
-
Mini naan croutons:
-
12
Irresistibles Original mini naans
-
1 tablespoon
(15 mL)Irresistibles Extra Virgin Olive Oil, Organics
-
2 c. à thé
(10 ml)hot sauce, to taste
Preparation
Place serving bowls in freezer or refrigerator.
In a small pot over medium-high heat, heat oil. Add shallot and garlic and sauté for 4-5 minutes, or until vegetables are lightly coloured but not burned. Transfer the mixture, along with the oil, to the container of a blender.
Add tomatoes, diced peppers, basil, salt and tahini. Blend until smooth and pink in color. Adjust salt and pepper to taste. Place the mixture in the refrigerator for at least 2 hours to chill.
Meanwhile, prepare the croutons.
Preheat oven to 350F (180C) and prepare a baking sheet. In a bowl, place the quarters of the mini naan bread, olive oil and hot sauce. Toss to coat well.
Transfer to the baking sheet and bake for about 7-8 minutes, or until toasted. Let cool before serving.
To serve, pour the chilled soup into chilled bowls. Add a drizzle of tahini, a few basil leaves, a few wedges of small tomatoes and the naan croutons.
Source: Loounie
Legal Notice
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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