Chilled Minestrone with Tomato, or Minestrone Freddo con Pomodoro: This decidedly modern interpretation of minestrone brings gazpacho to mind, and will be quite refreshing on a warm day. It builds on a basic minestrone that you can make the day before, if need be, adding two large peeled, diced potatoes to the pot as it simmers.
In addition to the basic minestrone, you'll need:
In addition to the basic minestrone, you'll need:
Prep Time: 45 minutes
Cook Time: 60 minutes
Ingredients:
- 2 tomatoes, blanched, peeled, seeded, drained, and chopped
- 1 clove garlic, peeled
- 1/4 cup olive oil
- The leaves of a sprig of fresh marjoram
Preparation:
If you make the base soup the night before, keep it in the refrigerator overnight. If you instead make it on the day you plan to serve it, make it far enough ahead that it can cool, and then chill it lightly in the refrigerator. In either case, once the soup has cooled blend it well.
Heat the garlic and the olive oil in a skillet, and sauté the diced tomatoes for about three minutes. Remove them from the burner, season them to taste with salt and pepper, and stir in the marjoram leaves.
Divvy the soup into bowls, garnish each with some of the tomatoes, and serve.
Heat the garlic and the olive oil in a skillet, and sauté the diced tomatoes for about three minutes. Remove them from the burner, season them to taste with salt and pepper, and stir in the marjoram leaves.
Divvy the soup into bowls, garnish each with some of the tomatoes, and serve.
