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  cooking class    with Chef Tim Love
Tomato Basil Soup
Yield: 1 gallon
 
Ingredients:
4 cups tomatoes, stewed and diced
5 garlic cloves
½ cup pistachios
½ pound fresh spinach
¼ pound fresh basil, cleaned of stems
¼ cup sugar
2 white onions, diced
2 whole fresh ripe tomatoes, cored and quartered
4 cups water
Kosher salt and cracked black pepper to taste
 
Directions:
  1. Combine all ingredients and bring to a boil for 20 minutes.
  2. Remove from heat, and puree, using a stick or traditional blender.
  3. Season to taste with salt and pepper.
  4. Serve hot.
  5. You may freeze soup in 1 quart containers. To reheat, bring to a boil in a sauce pan. Water may be added for desired consistency.

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