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Older post:Rebecca’s Recipe of the Week: Soup and a Salad
Perhaps—could it be?—you’re ready for a break from root vegetables. Here is just what you need: a tomato-garlic soup. Serve it with a nice bread and the salad greens from Canalside for an extremely quick and satisfying dinner. If you’re feeling energetic and would like a bit more protein, you could dress the salad with Alexandre Dumas’ salad dressing.
Tomato-Garlic Soup
Serves 6.
Ingredients
3 tablespoons olive oil
3-6 large cloves of garlic, minced or grated
1 tablespoon paprika—the smoked Spanish kind labelled ‘dulce’ is best of all
8 cups or two litres tomato juice
½ cup dry sherry (optional)
optional garnishes
either croutons, freshly-grated Parmesan cheese and chopped parsley
or garbanzo beans (AKA chick peas), crumbled feta and chopped parsley
Preparation
Heat the olive oil over medium heat in a saucepan large enough to hold the tomato juice. Add the garlic and sauté very briefly until golden, stirring all the time and taking care not to let it burn. Add the paprika and stir for another minute, and then pour in the tomato juice. Heat until warm. Stir in the sherry, if you’re using it, and simmer for 5-10 minutes, so that the flavours fuse.
Serve the soup and garnish with the garnishes, if you’re using them.
Recipe adapted from New Recipes From Moosewood Restaurant (1987).