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Roasted Tomato Bisque with Yogurt, Basil and Olive OilTheWorldWideGourmet.com

Flavors of Canada

Total time: more than 2 hr

Preparation time: 20 minutes
Oven temperature: 85° C (170° F)
Cooking time: 4 hours for the tomato confit, 40 minutes for the bisque

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:65.6 kcal

Proteins:1.6 g

Fats:3 g

Carbohydrate:9.8 g

Fibers:2.7 g

Sugar:6 g

Cholesterol:0.2 mg

Sodium:77.2 mg

Calcium:92.3 mg

Energy:360 kcal

Proteins:8.7 g

Fats:16.5 g

Carbohydrate:53.7 g

Fibers:14.6 g

Sugar:32.9 g

Cholesterol:1 mg

Sodium:423.6 mg

Calcium:506.9 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

500

g

peeled whole tomatos

200

ml

chicken stock

150

g

confit tomatoes (see below)

150

g

sliced mushroom caps

50

g

minced onion

10

g

peeled minced garlic

10

g

fresh basil

*Basil garnish

125

g

basil

75

ml

extra virgin olive oil

plain yogurt

*Confit tomatoes

2000

g

tomatoes

20

ml

extra virgin olive oil

15

g

fresh thyme

5

g

sea salt

1/2

clove of garlic

METHOD

Making the tomato confit

  1. Peel the tomatoes and and remove the cores; cut in half and remove the seeds;
  2. place on a baking sheet lined with parchment paper (or other paper that will stand up to the oven temperature) or on a non-stick pan; do not use aluminum foil which will oxidize the tomatoes;
  3. sprinkle with the thyme, minced garlic, sea salt and olive oil;
  4. place in a preheated 85° C (170° F) oven for 4 hours.

Making the Basil Garnish

  1. Blanch the basil leaves for 15 seconds in boiling water; remove immediately and place on ice;
  2. purée the basil and olive oil in a blender or food processor until smooth

Making the Bisque

  1. In a skillet, sauté the onions, garlic and tomato confit for a few seconds; reduce the heat and sweat the mixture for 10 minutes;
  2. pour in the chicken broth; add the basil, mushrooms and tomatoes; simmer for 30 minutes;
  3. purée the mixture in a blender;
  4. pour into soup bowls;
  5. whisk the yogurt to lighten its consistency; drizzle onto the soup along with the basil and oil garnish; serve hot, warm or cold.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

A light recipe from Chef Hans Stierli for the menu of the Avello Spa & Health Club in the Westin Resort and Spa in Whistler



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