Silky Summer Tomato Soup With Spinach Coulis

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 3 lbs ripe tomatoes
• 1 sweet onion, such as vidalia, cut into 1-inch pieces (about 4 oz)
• 2 large garlic cloves
• 1/4 jalapeno pepper, seeded & cut into 1/2-inch pieces (or less depending on your tolerance)
• 3/4 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon tabasco sauce (or less if desired)
• 3 cups loosely packed spinach leaves
• 1/4 cup oil (a mixture of canola & olive oil)
• 1/4 teaspoon salt
• 1/4 cup water

Recipe

• 1 for the tomato soup:.
• 2 cut the tomatoes into 2- to 3-inch chunks. finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. push the puree through a food mill fitted with the fine screen, then add enough tabasco to the soup to suit your taste. (you should have about 6 cups of soup.) refrigerate until cool.
• 3 for the spinach coulis:.
• 4 pick out and discard any damaged leaves and seal the leaves in a plastic bag. place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
• 5 transfer the spinach to a blender. add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. when it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
• 6 to serve, ladle out about 1 1/2 cups soup per person. garnish each bowl with 1 to 2 tablespoons of spinach coulis.
• 7 note: the spinach coulis can be made up to a week ahead and refrigerated.