Alo Alo's Gold and Red Tomato Soup
- Total Time
- 2 hours 30 minutes
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Ingredients
- 10yellow beefsteak tomatoes
- 10red tomatoes
- ¼teaspoon cayenne pepper
- 3teaspoons red wine vinegar
- ¼teaspoon cumin
- ½teaspoon freshly ground white pepper
- 3tablespoons extra-virgin olive oil
- Coarse salt to taste
Nutritional analysis per serving (6 servings)
135 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 4 grams protein; 976 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter the tomatoes. Push the red and yellow tomatoes separately through a stainless steel sieve into separate containers. (If puree is too thick, add some cold water).
- Step 2
Divide remaining ingredients equally between two containers. Mix well (in separate containers).
- Step 3
Chill the containers for about two hours. To serve simultaneously, ladle each soup into different sides of the same bowl. Garnish with croutons and snipped basil leaves.
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