Ingredients 1 cup (59m1) extra virgin oil 2 large shallots, halved and sliced 2 medium onions, sliced 2 celery stalks, chopped into 1-inch (1.5-cm) pieces 2 sliced carrots 6 garlic cloves, roughly minced, divided 20 ounces (567 g) yellowchelrigryht tomatoes; you can use some red ones too 3 yellow bell peppers, cut into 2-inch (5-cm) pieces 1 teaspoon turmeric 52c p (10..2n5 sliatietrs) water 1 tsp white pepper
Directions: Press Saute and when the display shows "Hot", add the oil, shallots, onions, celery, carrots and 4 of the minced garlic cloves to the inner pot. Cook for 4 minutes, stirring a few times. Add the yellow cherry tomatoes, yellow bell peppers, turmeric, water, salt, and white pepper, and stir, scraping bottoms clean. Secure the lid, making sure the steam release handle is in the Seal position. Press the pressure cook button and set the cooking time to 5 minutes. When the cooking lime is completed, turn the steam release handle to the vent position to quickly release pressure. Remove lid and add large yellow tomatoes and remaining minced garlic. Press Cancel. Use an immersion blender to puree the tomatoes until the soup is very smooth, at least 3 minutes. Strain if desired. Taste for salt or pepper and add more if needed. Serve hot or cold for hours or overnight. Serve in bowls and add garnish as desired.
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