墨西哥番茄浓汤

材料

中型番茄10个
洋葱1个
罐头红腰豆4大匙
白饭2-3大匙
橄榄油2大匙
蒜头2瓣
月桂叶1片
淡奶油200毫升
清水250毫升

调味料

牛油10克
粗盐½小匙
糖1小匙
黑胡椒碎少许
干罗勒碎少许

做法

  1. 番茄去蒂、去皮、切丁。洋葱去皮、切丝。
  2. 热汤锅,加入橄榄油,炒香蒜头和洋葱丝,加入番茄丁、月桂叶和调味料翻炒至香。
  3. 转小火,煮10分钟。
  4. 加入白饭和清水,用大火煮滚后,转小火煮15分钟。
  5. 取出月桂叶,加入淡奶油,用手持搅拌机搅打成泥,加入红腰豆,继续煮10分钟即可。

小贴士:在番茄底部划十字,放入热水中烫至切口外皮卷起,取出浸冰水降温,就可轻易撕下番茄皮。

Mexican Tomato Soup

Ingredients

10 medium-sized tomatoes
1 onion
4 tbsp canned red kidney beans
2-3 tbsp cooked white rice
2 tbsp olive oil
2 cloves garlic
1 bay leaf
200 ml whipping cream
250 ml water

Seasoning

10g butter
½ tsp coarse salt
1 tsp sugar
pinch of cracked black pepper
pinch of chopped dried basil

Method

  1. Remove stems of tomatoes, peel and dice. Skin onion and shred.
  2. Heat up a soup pot. Add olive oil, saute garlic and onion until fragrant. Add diced tomatoes, bay leaf and Seasoning. Stir-fry until fragrant.
  3. Switch to low heat and cook for 10mins.
  4. Add rice and water. Bring to a boil over high heat. Switch to low heat and cook for 15mins.
  5. Discard bay leaf. Add in whipping cream. Blend unil smooth with a hand mixer. Add in red kidney beans and cook for 10mins. Serve.

Tips: To easily remove the tomato skin, carve a crisscross pattern at the bottom of tomatoes, then scald tomatoes in boiling water until skin has furled. Take out and soak in iced water to cool down before tearing off the skin.

[stextbox id=”profile”]食谱选自
食尽天下 Best of the Best《滋味在我家》Taste of Home[/stextbox]

text: 若昕 photo: 食尽天下 Best of the Best
《滋味在我家》Taste of Home