With subtle smoky notes, this robust soup will wow guests from beginning to end. It's a great addition to the appetizer menu or as a combo meal selection
- Total time:
- Serving size:
SERVING (1 CUP; 8 OZ. LADLE)
|
Ingredient
|
Weight
|
Measure
|
|
onion , 1/2-inch sliced |
7.000 oz. |
2.5 cup |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
1 tbsp. |
|
V8® 100% Vegetable Juice , 46 oz |
|
1 bottle |
|
whole roasted tomatoes |
240.000 oz. |
8 cup |
|
garlic powder |
|
0.5 tsp. |
|
kosher salt |
|
1.5 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
white bread , sliced |
5.000 oz. |
4 slice |
|
garlic , peeled, whole, roasted |
4.000 oz. |
1 cup |
|
kosher salt |
|
1 tsp. |
|
black pepper |
|
0.5 tsp. |
|
sour cream , ounce |
16.500 oz. |
2 cup |
|
cilantro , chopped |
|
2 tbsp. |
|
lime juice |
|
2 tbsp. |
1. Season onions with first measure of salt (1 teaspoon) and pepper (1/2 teaspoon). Cook on grill until charred. Reserve.
2. In a large pot of olive oil. Over medium heat, sweat charred onions. Cook for 5 minutes.
3. Add V8® Vegetable Juice and garlic powder. Simmer for 20 minutes on low flame.
4. Add tomatoes. Continue to cook for 25 minutes. Add second listed measure of salt (1-1/2 teaspoons) and pepper (1/2 teaspoon).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
5. Using a blender, blend tomatoes white bread and garlic until very smooth. Add third listed measure of salt (1 teaspoon) and pepper (1/2 teaspoon).
CCP: Hold for hot service at 140°F or higher until needed.
6. In a small mixing bowl, combine sour cream, cilantro & lime juice until well incorporated.
7. To Serve: Using an 8-oz. ladle, portion 1 cup into soup bowl. Garnish with 2 teaspoons (#100 scoop) of lime cilantro sour cream.
With subtle smoky notes, this robust soup will wow guests from beginning to end. It's a great addition to the appetizer menu or as a combo meal selection
- Total time:
- Serving size:
SERVING (1 CUP; 8 OZ. LADLE)
|
Ingredient
|
Weight
|
Measure
|
|
onion , 1/2-inch sliced |
7.000 oz. |
2.5 cup |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
1 tbsp. |
|
V8® 100% Vegetable Juice , 46 oz |
|
1 bottle |
|
whole roasted tomatoes |
240.000 oz. |
8 cup |
|
garlic powder |
|
0.5 tsp. |
|
kosher salt |
|
1.5 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
white bread , sliced |
5.000 oz. |
4 slice |
|
garlic , peeled, whole, roasted |
4.000 oz. |
1 cup |
|
kosher salt |
|
1 tsp. |
|
black pepper |
|
0.5 tsp. |
|
sour cream , ounce |
16.500 oz. |
2 cup |
|
cilantro , chopped |
|
2 tbsp. |
|
lime juice |
|
2 tbsp. |
1. Season onions with first measure of salt (1 teaspoon) and pepper (1/2 teaspoon). Cook on grill until charred. Reserve.
2. In a large pot of olive oil. Over medium heat, sweat charred onions. Cook for 5 minutes.
3. Add V8® Vegetable Juice and garlic powder. Simmer for 20 minutes on low flame.
4. Add tomatoes. Continue to cook for 25 minutes. Add second listed measure of salt (1-1/2 teaspoons) and pepper (1/2 teaspoon).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
5. Using a blender, blend tomatoes white bread and garlic until very smooth. Add third listed measure of salt (1 teaspoon) and pepper (1/2 teaspoon).
CCP: Hold for hot service at 140°F or higher until needed.
6. In a small mixing bowl, combine sour cream, cilantro & lime juice until well incorporated.
7. To Serve: Using an 8-oz. ladle, portion 1 cup into soup bowl. Garnish with 2 teaspoons (#100 scoop) of lime cilantro sour cream.
