Wednesday, June 23, 2004
Bite with Belkys: Tomato Bread Soup
You may think summertime and soup don't go together. But tonight, we're "whipping up" a soup that's "so light" -- it's perfect for the season. Time to grab A Bite With Belkys.
The Dish: Zuppa al Pomodoro or Tomato Bread Soup
The Chef: Neal Cooper
The Restaurant: Il Migliore
1 1/2 cups rustic Italian bread, 1/2 inch diced cubes
1 tablespoon chopped garlic
3 tablespoons grated parmesan cheese
3 tablespoons extra virgin olive oil
4 tablespoons extra virgin olive oil
6 cloves shaved garlic
2 shallots, minced
2 large vine ripe tomatoes (peeled, seeded and diced)
1/4 cup chopped basil
1 quart chicken stock
salt and pepper to taste
-Score skin of tomato by making three cuts at bottom of tomato, then remove the core.
-Blanch tomatoes by dropping them in boiling water for 45 seconds, then put them in a bowl of ice water for one minute this will make them easy to peel. Peel off the skin, cut the tomatoes in half, squeeze out the seeds which will make the soup bitter, then dice the tomatoes.
-Next shave the garlic and chop the basil and set them to the side.
-Pour the extra virgin olive oil into a cold pan and add the garlic. Cook the garlic on medium/high heat until garlic for about three to four minutes, until garlic is golden brown.
-Add shallots and saute.
-Add tomatoes, basil and chicken stock.
-Season with salt and pepper.
-Bring to a boil and cook for five minutes on simmer.
-While soup is simmering, toss all the ingredients for croutons into a mixing bowl and mix this altogether. Place the croutons on a cookie sheet and bake for 350 degrees until croutons are golden brown.
-To plate the dish, add croutons to bottom of soup cup or bowl, then ladle soup on top.
FOR MORE INFORMATION:
Il Migliore Restaurant
2576 NE Miami Gardens Drive
Miami, FL 33180