This delicious and nearly fat-free soup is the creation of Jean Francois Meteigner, the chef and owner of La Cachette in Los Angeles. Meteigner grew up in France and enjoyed the culinary benefits of a French-Italian heritage, which is certainly apparent in this fresh-tasting soup. It can be served as a first course or as an entree. He suggests serving this soup very hot with garlic bread. I also like it served cold, especially this time of year, when tomatoes and fresh basil are at their best.
When making this recipe, remember that the easiest way to peel a tomato is to dip it in boiling water 30 seconds. It will then slip out of its skin.
TOMATO AND BASIL SOUP
Preparation time: 20 to 25 minutes
Cooking time: 22 to 25 minutes
Yield: Four 1-cup servings
5 tomatoes, peeled and seeded
1 medium onion, diced (1 1/2 cups)
6 garlic cloves, peeled
1 leek, white part only, diced, optional
11/2 teaspoon salt
1 teaspoon rosemary
1 cup water
1/2 cup tomato puree
1/2 cup tightly packed fresh basil leaves
1. Cook tomato with onion, leek and garlic in a large skillet or saucepan over medium heat for 5 minutes. Add all remaining ingredients except basil, and cook 15 minutes longer. Add basil and cook 2 minutes only.
2. Puree mixture in a blender, 2 cups at a time. (Remember to vent the blender when-ever blending anything hot. This allows the steam to escape so that it will not blow the top off of the blender.)
Nutrition information per serving:
Calories………….65 Fat………….0 g Cholesterol………0 mg
Sodium………..495 mg Carbohydrates..14 g Protein…………..3 g
Q. I created this recipe several years ago. It is a delicious dressing on fruit and vegetable salads and a wonderful sauce on poultry and most meat. How can you make it “legal” for a diet menu?
Jody Trisler, Savoy, Ill.
CURRIED DATE DRESSING
Preperation time: 10 minutes.
Yield: About 3 1/2 cups
1 box (8 ounces) chopped dates
1 medium onion, quartered
1 cup sugar
2 tablespoons curry powder
1 teaspoon salt
1/2cup red wine vinegar
1 1/2cups canola oil
Place all ingredients except oil in a blender or food processor and blend 1 minute. Slowly add oil while blender is still running.
Nutrition information per 1/4 cup:
Calories…………320 Fat……………24 g Cholesterol……..0 mg
Sodium………..195 mg Carbohydrates…..30 g Protein………….1 g
A. I think your dressing is delicious and sweet enough when made without any sugar at all. To compensate for less sweetness and still achieve the same balance of flavor, I have cut the amount of vinegar called for in half. To cut back on the amount of fat, I dramatically reduced the amount of oil and added water to make up for some of the difference in volume. The resulting dressing is still thick enough.
DIETER’S CURRIED DATE DRESSING
Preparation time: 10 minutes
Yield: About 2 1/2 cups
1 box (8 ounces) chopped dates
1 medium onion, quartered
2 tablespoons curry powder
1/2 teaspoon salt
1/4 cup red wine vinegar
3/4 cup water
1/4 cup canola oil
Place all ingredients except oil in a blender or food processor and blend 1 minute. Slowly add oil while blender is still running.
Nutrition information per 1/4 cup:
Calories………..130 Fat……………..6 g Cholesterol………0 mg
Sodium……….165 mg Carbohydrates…….22g Protein…………..1 g
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