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Chilled Smoked Tomato Soup with Fried Pasta

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Chilled Smoked Tomato Soup with Fried Pasta
Votes: 7
Rating: 2.86
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
For the smoked tomato soup:
  • 3 28- ounce cans of fire-roasted whole tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion finely diced
  • 2 cloves heads garlic halved
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon cayenne pepper
  • 2 leaves bunches basil tied with cotton kitchen twine, plus extrato garnish
  • 1 1/2 tablespoons salt
  • pepper to taste
  • 1/2 cup Manchego cheese finely grated
  • 3 tablespoons Chives sliced
For the fried pasta:
  • 1 cup small-shape pasta such as bowtie or ditalini, cooked and drained
  • 1 quart vegetable oil
  • salt and pepper to taste
  • 1/2 cup Manchego cheese finely grated
Prep Time 15 minutes
Cook Time 35 minutes
Servings
6-8 servings
Ingredients
For the smoked tomato soup:
  • 3 28- ounce cans of fire-roasted whole tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion finely diced
  • 2 cloves heads garlic halved
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon cayenne pepper
  • 2 leaves bunches basil tied with cotton kitchen twine, plus extrato garnish
  • 1 1/2 tablespoons salt
  • pepper to taste
  • 1/2 cup Manchego cheese finely grated
  • 3 tablespoons Chives sliced
For the fried pasta:
  • 1 cup small-shape pasta such as bowtie or ditalini, cooked and drained
  • 1 quart vegetable oil
  • salt and pepper to taste
  • 1/2 cup Manchego cheese finely grated
Votes: 7
Rating: 2.86
You:
Rate this recipe!
Instructions
  1. Pour tomatoes into large container and partially cover with plastic wrap. Inject smoke into container with Polyscience Smoking Gun Handheld Food Smoker, quickly seal plastic wrap and allow tomatoes to marinate until smoked, 5–7 minutes. Remove plastic wrap to release smoke and refrigerate smoked tomatoes until needed.
  2. In large cast iron pot, heat olive oil over medium-high heat and sauté onion and garlic until tender, 4–5 minutes. Add smoked tomatoes, vinegar, cayenne pepper and basil. Stir to combine and simmer for 15–20 minutes. Remove from heat, season with salt and pepper and allow to cool. Once cooled, remove basil and transfer in batches to Vitamix® or blender; blend until smooth. Refrigerate until needed.
  3. In large fry pan, heat vegetable oil to 325 degrees. Fry pasta in batches until golden brown, stirring frequently to separate pasta pieces and carefully as hot oil may spatter, 3–4 minutes. Using slotted spoon, transfer fried pasta to drain on paper towels. Season with salt and pepper, and scatter with manchego cheese.
  4. Ladle cold soup into bowls and top with fried pasta, grated manchego, basil and chives.
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