Sopa de Tomate Asado de País Vasco (Basque Roasted
Tomato Soup)
adapted by Michael
McCabe
Yield: 10 cups
Notes:
This is really a delicious soup and the shrimp just
adds that extra flavor and texture that makes this soup elegant.
The jewel in Spain's culinary crown; the Basque
region has long since been viewed as a centre of gastronomic excellence.
Michelin stars and top chefs abound in this region where food is virtually a
religion.
Cuisine: Spanish
Categories: Roasted, Seafood,
Served Hot, Simmer, Soup, Stock: Poultry, Vegetable
Source: recipegoldmine.com,
2001
Copyright: 2008
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Software
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2 pounds large plum
tomatoes
1 tablespoon extra
virgin olive oil
1 teaspoon sugar
2 pounds large plum
tomatoes
1 large white onion, quartered
8 large garlic cloves,
crushed and peeled
1 tablespoon extra
virgin olive oil
1 teaspoon herbes de
provence
"generous
drizzle" balsamic vinegar
1 tablespoon extra
virgin olive oil
1/4 teaspoon crushed
red pepper
1 large white onions,
finely chopped
4 large garlic cloves,
crushed and peeled
2 teaspoons spanish
paprika
1 tablespoon fresh
chopped oregano
1 (28-ounce can) fire
roasted crushed tomatoes
6 cups rich and hearty
chicken stock
"as
directed" good quality tomato juice
"to taste"
kosher salt
"to taste"
freshly ground black pepper
1 pound raw medium
shrimp, peeled and deveined and coarsely chopped
2 tablespoons fresh
chopped basil
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Hardware
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2 large baking sheets
large mixing bowl
dutch oven or soup pot
with cover
strainer
large bowl
blender
whisk
chinois
warm soup bowls
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Heat oven to 225 degrees F.
Lightly oil a large baking sheet.
Cut 2 pounds of fresh tomatoes in half lengthwise.
Arrange, cut-side down, in a single layer on prepared baking sheet. Drizzle
with 1 tablespoon oil and sprinkle with sugar. Roast for 3 hours, or until very
soft and wrinkled. Let cool and set aside.
Increase oven to 400 degrees F.
Cut the remaining 2 pounds of fresh
tomatoes in half lengthwise. In a large mixing bowl toss tomatoes, quartered
onion, crushed garlic with 1 tablespoons olive oil, herbes de provence and
balsamic vinegar. Pour tomatoes onto a second baking sheet and roast for 45 minutes.
Let cool and set aside.
Meanwhile, in a Dutch oven or soup pot,
heat 1 tablespoon oil and crushed red pepper over medium/low heat. Add onions
and garlic and cook, stirring, until lightly browned, 10 to 12 minutes.
Add paprika and oregano and cook, stirring,
1 minute longer.
Add canned crushed tomatoes, roasted
vegetables and chicken broth. Bring to a boil, reduce heat to low and simmer,
partially covered, for 25 minutes. Remove from heat and let cool.
Strain soup into a large bowl and transfer
solids to a blender. Puree until as smooth as possible, adding a little broth
if necessary. (The soup will contain the skins of the tomatoes.) Return puree
and broth to pot. Whisk to combine.
Using a chinois strain the soup. If the
soup is too thick, add a little tomato juice. Season with salt and pepper.
The soup can be made 2 days ahead up to
this point. The flavors would blend and intensify if the soup is allowed to
cool down and then covered and chilled at least over night.
When ready to serve, over medium low heat
the soup until hot. Add the chopped shrimp and cook for 2 minutes or until the
shrimp just turn pink. Add the chopped basil and serve immediately in warm soup
bowls.
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