Some stores sell green tomatoes all year. Or, you may have to wait for the end of next year's garden season. Either way, you'll like the surprisingly robust and tangy taste delivered by this recipe.
3 medium to large green tomatoes. Core and chop into eighths
- 2 medium to large gold or red tomatoes. Core and chop into eighths
- 1 medium onion, chopped
- 1 jalapeno, 1 red bell and 1 poblano pepper, seeded and chopped
- 3 cloves of garlic, finely chopped
- ¾ cup chopped cilantro, loosely packed
- ¼ cup chopped parsley, loosely packed
- 2 cups low-salt chicken stock (more to get desired thickness)
- 1 tablespoon balsamic vinegar (more if added tang is needed)
- 2 tablespoons honey
- Olive oil
- Low sodium sea salt and black pepper to taste
In a medium pan, sauté onion, garlic and peppers until soft.
Add chopped tomatoes and simmer until tomatoes begin to soften.
In a food processor, blend vegetables until you have created a coarse mixture suitable for a rustic soup. Use enough chicken stock to facilitate blending.
When mixture is smooth, add Cilantro and parsley. Pulse process, leaving coarse flakes for color and texture.
Transfer mixture to a pan to simmer, adding chicken stock to create the thickness you desire. Add black pepper, bay leaf, honey, and balsamic vinegar. Salt lightly, since this soup has plenty of flavor.
Simmer for an hour or more. Remove bay leaves.
Serve with a dollop of low-fat sour cream and a garnish of cilantro.
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