Marc Forgione's Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton"

By dyannucci

try using watermelon Gazpacho with this

Ingredients

• For the Soup:
• 1/2 small onion, rough chopped
• 6 vine-ripened tomatoes, rough chopped
• 1 sprig thyme, picked
• 1 clove garlic
• 1 Tbsp sugar
• 1/2 tsp Tabasco sauce
• 2 Tbsp sherry vinegar
• 2 Tbsp extra –virgin olive oil
• For the garnish:
• 3 T Extra Virgin Olive Oil
• 2 c Heirloom Cherry Tomatoes (halved)
• 1 c Basil Pesto
• 6 Spring Lumpia Roll Wrappers, sliced 1/4-inch thick
• 10 Basil Leaves
• 1 t Red Pepper Flakes
• Canola oil to cook

Details

Servings 4

Preparation

Step 1

For the Soup:
Add the chopped onions, tomatoes, thyme leaves, garlic, and sugar to a food processor or blender. Puree until smooth, and then strain through a fine mesh strainer set over a bowl of ice water. Discard the solids. Then add the Tabasco and sherry vinegar and olive oil to the tomato broth and season with salt and pepper. Let cool, cover and refrigerate for at least 3 hours.
For the garnish:
Toss tomatoes w/pesto & olive oil. In a fry pan with 2 inches of oil heated to 325 degrees, fry spring roll wrappers until crispy, set aside on paper towel lined plate. Fry basil leaves until crispy and add to fried springroll wrapper strips. Season with salt and red pepper flakes. Divide cherry tomato mixture in 4 bowls. Top with fried springroll strips. Pour soup around tomato mixture.