INGREDIENTS:10 medium fully ripened fresh Florida tomatoes (about 3 lbs.)
½ cup diced, peeled jicama
2 Tbsp. olive oil
1 cup diced onion
1 cup diced sweet red bell pepper
2 Tbsp. minced jalapeño pepper
4 tsp. minced garlic
1 qt. chicken stock
1 tsp. kosher salt
¼ tsp. ground red pepper
½ cup crushed tortilla chips
¼ cup chopped fresh basil
1 cup heavy (whipping) cream
6 Tbsp. dairy sour cream
2 Tbsp. snipped fresh chives DIRECTIONS:Use tomatoes held at room temperature until fully ripe. Peel, core and seed tomatoes. Finely chop enough to make ½ cup; reserve for later. Chop remaining tomatoes (makes about 5 cups). Blanch jicama until crisp-tender, about 5 minutes. Drain; place in ice water to cool; drain again. Set aside.
In large saucepan, heat oil until hot. Add onion, bell pepper, jalapeño and garlic. Sauté until translucent, about 5 minutes. Add chicken stock, salt, ground red pepper and reserved 5 cups tomatoes. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add crushed tortilla chips and basil; cook until chips are softened, about 3 minutes. Cool slightly. In a food processor, pureé mixture until smooth. Return soup to saucepan; add heavy cream and bring to a boil. Adjust seasonings, if needed. In each serving bowl, place 1 heaping Tbsp. reserved jicama and finely chopped chives. Add additional tortilla chips, if desired. NUTRITIONAL INFORMATION: SERVINGS:8 servings From: PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE
