Cooking Secrets California/Kathleen Devanna Fish 2000

Cold Red and Yellow Heirloom Tomato Soup with Cantaloupe
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes


INGREDIENTS:
1 lb yellow tomatoes 1 lb red tomatoes 2 cloves of garlic, minced
6 basil leaves, chopped 6 Tbsps extra virgin olive oil 2 Tbsps red wine vinegar
1/2 tsp sugar salt and black pepper to taste 1 cantaloupe



1 Core the tomatoes and chop. Place the red and yellow tomatoes in two separate saucepans with their seeds and juices. In each saucepan place 1 garlic clove, 2 basil leaves, 3 Tbsps olive oil, 1 Tbsp red wine vinegar, 1/4 tsp sugar, salt and black pepper to taste. Heat each of the saucepans to just below the boiling point.
2 Remove each pan from the heat and strain through a sieve, just to remove the seeds and skin. Cool in the refrigerator and adjust seasonings as necessary.
3 When you are ready to eat, scoop a few melon balls into each bowl with a melon baller. Pour the two soups into each into each bowl simultaneously for a beautiful two-colored presentation.
4 Garnish with the remaining basil and serve.

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