Chilled Cream Southwest Tomato Bisque
1 Tbsp butter
2 c. cooked diced potatoes (may use raw, canned or frozen)
1/2 c. chopped raw onion
2 tsp. dried cilantro or 2 Tbsp fresh cilantro
14.5 oz. can whole tomatoes or 14.5 oz. ripe, fresh, juicy, peeled tomoatoes
4 tsp. chili powder
1/2 tsp. cayenne pepper (for less spice use 1/4 tsp)
1/2 tsp. salt or less
3 1/4 c. half & half
Slowly saute potatoes & onion in butter until well cooked and soft.
Transfer hot mixture to food processor and add chili powder, cayenne pepper, cilantro, salt and tomatoes. Process on high until well pureed. Transfer to two-quart refrigerator container. Add half and half. Mix well and chill. Serve with fresh sprig of cilantro or parsley.
Makes 6-8 oz. servings