Gin Tomato Soup Four Seasons Vancouver Recipes

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GIN TOMATO SOUP



Gin Tomato Soup image

This "tipsy tomato" soup was adapted from a recipe from Le Pavillon at The Four Season's Hotel in Vancouver, BC. A very rich and special souper soup!

Provided by Lorac

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans tomatoes, peeled and diced
3 garlic cloves, chopped
1/8 teaspoon thyme
1/2 teaspoon paprika
1/8 teaspoon sugar
2 dashes Tabasco sauce
6 slices bacon, cut into thin strips
1/4 cup butter
4 ounces mushrooms, sliced
1/3 cup gin
1/2 cup heavy cream
salt and pepper

Steps:

  • Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
  • In a soup pot, sauté bacon until crisp, drain on paper towels.
  • Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
  • Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
  • Add cream, season with salt and pepper and serve.

TOMATO-GIN SOUP



Tomato-Gin Soup image

Make and share this Tomato-Gin Soup recipe from Food.com.

Provided by bdm59

Categories     Vegetable

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 8

4 slices bacon
1 small red onions or 1/2 large red onion
5 large plums or 4 medium tomatoes
1 teaspoon mustard (optional)
3/4 cup gin
2 (10 ounce) cans tomato soup
1 -2 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper

Steps:

  • Place bacon in a medium-size saucepan set over medium heat. Cook, turning occasionally, until bacon is crispy, about 8 minutes. If bacon browns too quickly, reduce heat to medium-low. Meanwhile, finely chop onion. Remove cores from tomatoes, then coarsely chop.
  • When bacon is cooked, remove from pan and place on a paper towel. Drain and discard all but 2 teaspoons (10 mL) fat from pan. Reduce heat to medium-low, then add onion. Stir often until slightly soft, about 4 minutes. Increase heat to medium and add tomatoes along with any juice to pan. Stir in mustard, if using. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Stir often until tomatoes begin to soften, about 10 minutes. Meanwhile, crumble or slice bacon and set aside.
  • Increase heat to medium-high. Stir in gin. Cook, stirring often, 2 minutes. Then stir in undiluted soup and 2 soup cans water to dilute it. Stir often until blended and hot, about 3 minutes. Stir in bacon, 1 tablespoon (15 mL) Worcestershire and pepper. Taste, then add remaining Worcestershire, if needed. Serve right away or refrigerate up to 3 days or freeze up to 2 months.
  • MARVELOUS MUSHROOMS: This recipe also tastes great with sautéed mushrooms. Finely chop 1/2 pound (250 g) button mushrooms, then add to pan along with onion. Continue with recipe as written above.

Nutrition Facts : Calories 236.7, Fat 7.5, SaturatedFat 2.5, Cholesterol 10.3, Sodium 675.7, Carbohydrate 22.2, Fiber 2.3, Sugar 15, Protein 3.9

GIN TOMATO SOUP FOUR SEASONS VANCOUVER



GIN TOMATO SOUP FOUR SEASONS VANCOUVER image

Yield 4

Number Of Ingredients 13

Servings 4 Units US
2 (14 1/2 ounce) cans tomatoes, peeled and diced
3 garlic cloves, chopped
1⁄8 teaspoon thyme
1⁄2 teaspoon paprika
1⁄8 teaspoon sugar
2 dashes Tabasco sauce
6 slices bacon, cut into thin strips
1⁄4 cup butter
4 ounces mushrooms, sliced
1⁄3 cup gin
1⁄2 cup heavy cream
salt and pepper

Steps:

  • Directions Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree. In a soup pot, sauté bacon until crisp, drain on paper towels. Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden. Add gin and bacon, stir, add tomato sauce and simmer 15 minutes. Add cream, season with salt and pepper and serve.

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