Ingredients
- 12 large yellow tomatoes
- 3 tablespoons olive oil
- 3 whole cloves garlic, peeled
- 2 cups diced onions
- 1/2 cup diced celery
- 2 cups diced carrots
- 10 sun dried tomatoes, packed in oil
- 2 quarts chicken or vegetable stock
- 2 cups V-8 juice
- 1 bunch fresh basil leaves
- 1 tablespoon sherry vinegar
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 3 cups cooked jasmine rice
Preparation
Step 1
Bring a pot of water to a boil. With a small paring knife cut an X into the bottom of each tomato. Drop the tomatoes, 2 or 3 at a time, into the boiling water. Leave for 30 seconds. Remove and rinse with cold water. Remove the skin by pulling the X shape from the bottom of the tomato. Set aside.
Heat a stockpot over medium-high heat. Add the olive oil, garlic, onions, celery, carrots, peeled tomatoes, and sun dried tomatoes. Sauté for 10 minutes. Add the stock and V-8 juice. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove from the heat and add the basil, vinegar, Worcestershire sauce, salt and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the rice and stir well to incorporate.