Appetizer/Small Plates Soups

Chilled Smoked Tomato - Jalapeno Soup, Gluten Free*

Tomatoes, Roma, peeled	4 cup
Extra virgin olive oil	0.5 cup
Onions, raw, Spanish, diced	9.5 oz
Coriander leaf, dried	1 tsp
Garlic, cloves, fresh, minced	2 tbsp
Bay leaf	1 each
Water	0.75 cup
Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound	1 tsp
Minor's Fire Roasted Jalapeño Flavor Concentrate Gluten Free 6 x 13.6 ounces	2 tbsp
Sugar	0.5 tsp
Cumin, ground	0.25 tsp
Butter, unsalted, cold, cubed	0.25 cup

Use a smoker to slightly smoke tomatoes for 4 - 5 minutes. (Do not over smoke or tomatoes will lose natural flavor.) Dice tomatoes and reserve.
In a heavy-bottomed soup pot, heat olive oil on medium high heat. Add the onions and sweat for 3 - 5 minutes. Add the coriander, garlic and bay leaf. Continue to sweat for 3 minutes.
Combine the water and chicken base and add it to the tomatoes. Add the fire-roasted jalapeño concentrate, sugar and cumin. Simmer for 10 minutes.
Use high powered blender (or stick blender) to puree the soup.
Use whisk to emulsify the butter into the soup. Season to taste.

*When using Gluten Free ingredients, recipes, and proper back of house procedures.