4 pounds fresh tomatoes -- quartered 10 cloves garlic 1 small carrot -- peeled and finely -- chopped 2 tablespoons olive oil salt freshly ground black pepper 1/2 cup minced shallots 2 tablespoons grated fresh horseradish 1/2 cup chopped fresh parsley leaves 3 cups v-8 juice 2 tablespoons worcestershire sauce 2 lemons -- juice of 1 pint yellow tear drop tomatoes 1/2 cup thinly sliced red onions 1/4 cup small fresh basil leaves 1/4 cup small fresh tarragon leaves 1/4 cup small fresh chervil leaves 1/4 cup small fresh flat leaf parsley drizzle extra-virgin olive oil 1. Preheat the oven to 400 degrees F. 2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together . 3. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes a re tender. Remove from the oven and cool completely. 4. In a food processor with a metal blade, combine the roasted tomatoes shallo ts, horseradish, and parsley. Puree the mixture until slightly smooth. 5. Add the v-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree un til the mixture is smooth. Season with salt and pepper. Remove the mixture fr om the food processor and chill completely. 6. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil, and parsley. Season with a drizzle of the extra-virgin olive oil, sa lt and pepper. 7. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad. Yields: 6 to 8 servings. Soup's On! Things getting just a little too cool for you? As the summer winds down and the chill sets in, cuddle up to a nice bowl of soup and a fresh salad. Good Morni ng America provides viewers with a recipe that's both tasty and soothing. Spicy Tomato Soup and Salad See how you can stay warm as summer cools down. Ai rdate: 8/21/98 MC formatted by Barb at Possum Kingdom using MC Buster & SNT on 8/23/98
| 
