Issue # 408
July 10, 2012
Cool Comfort Food
Feeling a bit wilted in the summer heat? Cool off on those sweltering days with this chilled version of tomato soup. Plum tomatoes are blended with garlic, basil and rosemary for a low-calorie, flavorful combination that’s rich in cancer-fighting compounds like lycopene and quercetin. Enjoy a cup with your favorite green salad or pair it with a basil mozzarella sandwich for a refreshing lunch.
Chilled Roasted Tomato Soup
1 1/2 Tbsp. olive oil
3 lbs. plum tomatoes, halved
8 cloves garlic
2 cups low-sodium organic chicken stock (a little more stock may be added, depending on how thick you want the soup)
1/4 cup chopped fresh basil
2-3 Tbsp. fresh rosemary
1/2 Tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
Reduced fat sour cream to garnish
4 sprigs parsley to garnish
Preheat oven to 375 degrees.
Rub a little oil on surface of a baking dish. Toss tomatoes and garlic cloves with remaining oil in bowl. Place tomato halves and garlic on baking dish. Roast for about 1 hour. (A little charring is tasty but don't burn the tomatoes or garlic.)
Remove from oven. Snip off garlic clove ends. Hand squeeze (be careful, they are hot!) or use the blade of a butter knife to squeeze out softened garlic from the skins into a blender or food processor.
Add tomatoes to processor, scraping the bits to capture all the flavor. Add stock, basil, rosemary and vinegar. Season with salt and pepper. Blend until smooth. Let cool and place in refrigerator to chill. Divide among 4 bowls, garnish with a dollop of sour cream and parsley and serve.
Makes 4 servings. Serving size: 1 1/2 cups
Per serving: 126 calories, 6 g total fat (1 g saturated fat), 11 g carbohydrate, 5 g protein, 4 g dietary fiber, 53 mg sodium.