![]() ![]() Cover and chill for 2 hours and up to overnight. Return the pureed mixture to the bowl and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. ![]() Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Place the tomatoes and juice into a large mixing bowl. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Add the garlic and corn kernels, and stir to combine. Return the puree to the saucepan and add the stock and the sherry. Ingredients 4tablespoons butter, olive oil or neutral-tasting oil 2medium onions, diced 3cloves garlic, sliced Kosher salt 6 to 8cups meat, vegetables or. ![]() Up to this point the soup can be prepared in advance, even refrigerated or frozen. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more. Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Make an X with a paring knife on the bottom of the tomatoes. When the oil starts to look wavy, add the onions and season well with salt and pepper. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. ![]()
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