CHILLED TOMATO SOUP WITH SPINACH COULIS

CHILLED TOMATO SOUP WITH SPINACH COULIS image

Yield 4

Number Of Ingredients 13

Tomato Soup:
3 lbs ripe tomatoes
1 sweet onion (about 4 oz), such as Vidalia, cut into 1-inch pieces
2 large garlic cloves
1/4 jalapeno pepper (or less depending on your tolerance), seeded & cut into 1/2-inch pieces
3/4 tsp salt
2 Tbsp good olive oil
1/4 tsp (or less if desired) Tabasco sauce
Spinach Coulis:
About 3 cups (loosely packed) spinach leaves
1/4 cup oil (a mixture of canola & olive oil)
1/4 tsp salt
1/4 cup water

Steps:

For the tomato soup: Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.) Refrigerate until cool. For the spinach coulis: Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes. Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate. To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis. Note: The spinach coulis can be made up to a week ahead and refrigerated.