Lebanese Tomato Soup Recipes

Steps:

• Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.
• Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.

Steps:

• Heat the butter and oil in a large saucepan over medium heat.
• Add the onion and garlic, season lightly with salt and pepper and saute until soft.
• Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
• Add the water, broth and escarole, simmer 20 minutes.
• Stir in the pasta and cook 5 minutes or until it is al dente.
• Stir in the lemon juice and mint leaves, simmer for 1 minute.
• Taste for seasoning.