Chilled Tomato Cashew Bisque
Doug Roese / Lakewinds Natural Foods
This delicious cold soup is fast, and you can add any chilled thing at the end: grilled shrimp, roasted zucchini, ripe tomatoes, chicken, ricotta cheese, etc.. Have fun!!
yield: 4- 8 ounce servings
Ingredients
2 tablespoons butter
5 tablespoons minced shallots
1 1/2 teaspoon minced garlic
1/3 lb. raw cashews, unsalted
2/3 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 1/2 tablespoon minced fresh basil
1 3/4 cup half and half
20 oz. Muir Glenn Diced Tomatoes (juice and all)
Instructions
Get your tomatoes and cream nice and cold. In butter, sauté the cashews, garlic, shallots and salt until the cashews are nicely, but lightly, browned. Turn off heat, and then stir in basil and 1/4 cup of the half and half, stirring to deglaze the bottom of pot. Set on a plate and chill. When cold, put all ingredients in a blender and get as smooth as possible. Taste for seasoning, and chill more if needed. Serve plain, or garnish with suggestions above.