Balsamic Vinaigrette Carbs

Tomato soup al aroma de Idiazábal

Soup

Tomato soup al aroma de Idiazábal

You can buy aioli at gourmet market;, use The Silver Palate brand of roasted garlic mayonnaise from Publix or make your own.

4 tomatoes, peeled and seeded

3 teaspoons balsamic vinegar

Salt

1 garlic clove, peeled

A few sprigs of cilantro

1/3 cup walnuts and hazelnuts

Olive oil

1 1/2 tablespoons aioli

2 tablespoons grated Idiazábal or other smoked cheese

Cut out stems of tomatoes and with the tip of a knife score the tomato in quarters, just cutting into the skin. Put tomatoes into boiling water 2 at a time so water keeps boiling and then plunge them into ice water. The skins will slide off. Cut peeled tomatoes into quarters.

Mix tomato quarters with balsamic vinegar and a pinch of salt in a blender and liquify. Strain out seeds with a colander. Chill.

Using a mortar and pestle, pound the garlic clove, cilantro and the nuts. Emulsify with a little olive oil until you get a paste.

Fill a small glass 3/4 full with tomato mixture, add a teaspoon of the nut mixture, a teaspoon of aioli, grated cheese and a sprig of cilantro if you wish. Makes 4 servings.

Source: Adapted from Peio García Amiano, Cook & Taste

Per serving: 135 calories (70 percent from fat), 11 g fat (1.5 g saturated, 1.9 g monounsaturated) 3.2 mg cholesterol, 2.9 g protein, 6 g carbohydrates, 2.1 g dietary fiber, 51 mg sodium.

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