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TURKISH TOMATO BISQUE




Source of Recipe


chef/owner Deb Paquette, Zola


List of Ingredients




2 tablespoons Spanish smoked paprika (hot)

The following, all roughly chopped:
2 carrots
2 medium onions
3 ribs celery
1 poblano pepper
1/2 cup olive oil
1 teaspoon fenugreek
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon black pepper
2 tablespoons sugar
1 teaspoon fennel seed
1 teaspoon celery salt
Juice of two lemons
1 tablespoon dry mint
1 bunch cilantro, divided
1 can chopped tomato
1 quart V-8 Juice
1 1/2 quarts water

Recipe








1. Put smoked paprika in skillet and cook at low to medium heat. When it starts to turn black, cover and take skillet outside to cool. (This is also a good thing to do if you have a side burner on your gas grill outside. The smell can really fill the house.)

2. Sautee the vegetables in oil until tender. Add the spices, tomato, tomato juice and water.

3. Simmer on low for around 90 minutes.