Spicy Tomato Bisque
by Chandra Reilly
serves: 4
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A modified version of a popular South Beach Diet recipe, this is good served hot or cold. Add a salad to make a meal. |
| Ingredients: |
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28 oz |
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Fire Roasted Diced Tomatoes (Muir Glen or similar) |
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2 5.5 oz cans |
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Low Sodium V-8 juice |
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1 |
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Onion, sliced |
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3 cloves |
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Garlic, crushed |
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2 tblsp |
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Sour Cream |
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1 dash |
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Hot Sauce (more or less to taste) |
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Salt |
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Pepper |
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Pine nuts, toasted |
| Directions: |
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Season onion slices with salt and pepper. Saute 5 minutes on medium-high heat. Add garlic; saute 1-3 additional minutes until onions are soft and mixture is beginning to brown. Add tomatoes, juice and hot sauce. Bring mixture to a boil and reduce heat. Simmer 15 minutes. Remove from heat and let stand 10 minutes. Puree mixture using immersion blender, or in batches in a food processor or regular blender. Adjust seasoning to taste. Whisk in sour cream. Garnish with a small dollop of cream and pine nuts.
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