tomato zuchini bisque

i am looking for a delicious recipe for a tomato zucchini bisque .. any ideas?

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[layjo]

Well I don't have a recipe, but I can give some details of how I've prepared a "Tomato Bisque". The norm is for Bisque's to be smooth and slightly creamy. However, I usually prefer to make it kind of "homestyle" as far as texture is concerned. I'll saute some garlic in butter over high heat until a garlic aroma is apparent. Next add some finely minced or ground mirepoix(I usually use the Buffalo Chopper),some thyme and bayleaf and saute till tender and the herbs start to release their flavors. Now I add some crushed or purreed tomatoes to the saute and continue to simmer for about thirty minutes, stirring occasionally. Next I add some of the the tomato soup to a food processor with leftover cooked white rice and puree it till smooth, add it back to the soup along with some heavy cream (enough to give it a creamy orange color) and simmer for five minutes more. Then finish with some fresh herbs like tarragon and basil, season to taste with salt and pepper....you might want to add the zucchini when you are chopping the mirepoix or maybe you can finish the the soup off with a garnish of julienne zucchini (w/the peeling) dredged in flour or cornstarch and quickly deep fried,lightly salted and placed in the center, atop the soup just before serving.

Hope this help any....Victor

FRESH TOMATO ZUCCHINI BISQUE
(6 Servings)

2 lb. ripe tomatoes (about 6)
2 medium zucchini
1 onion, sliced thin
1 Tbsp. butter
1 bay leaf
1 Tbsp. brown sugar
2 whole cloves
1 tsp. salt
½ tsp. black pepper
1 tsp. chopped fresh basil
1 pt. light cream
1 cup milk
6 large croutons butter
2 Tbsp. chopped chives

Skin and seed the tomatoes, chop.
Peal and chop zucchini.

Saute onion in butter and add chopped tomatoes and zucchini.
Add bay leaf, sugar, cloves, salt, pepper and basil.
Simmer, stirring occasionally, until vegetables are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves and transfer mixture to blender to puree (or strain through a coarse sieve).
Add cream and milk and heat through.
Serve topped with toasted butter croutons.




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[momoreg]

Hey Angel, a familiar face (metaphorically speaking). It's so nice to see you here.