2 ounces diagonally bread baguette french toasted cut ()
0.3 teaspoon chipotle chile powder smoked spanish
1.5 teaspoons parsley fresh chopped
0.1 teaspoon thyme leaves fresh chopped
0.5 teaspoon thyme leaves fresh chopped
1 garlic clove halved
2 garlic cloves unpeeled
0.5 teaspoon ground coriander
0.5 teaspoon ground cumin
1 teaspoon commercial harissa
0.3 cup kalamata olives pitted chopped
1.5 teaspoons juice of lemon fresh
8 teaspoons yogurt plain low-fat
1.5 teaspoons olive oil
2.3 pounds plum tomatoes cut in half lengthwise
0.5 bell pepper red seeded
0.1 teaspoon salt
2.5 cups vegetable broth
2 medium walla walla sweet cut into (1/2-inch-thick) slices ( 1 1/2 pounds)
0.5 cup water
Equipment
bowl
frying pan
ladle
oven
blender
dutch oven
Directions
Preheat oven to 42
To prepare soup, arrange tomatoes, cut sides up, 2 garlic cloves, onion slices, and bell pepper half on a jelly-roll pan coated with cooking spray.
Bake at 425 for 1 hour and 10 minutes or until golden. Cool. Chop tomatoes, onion, and bell pepper. Set 1/3 cup chopped onion aside for the toasts. Squeeze garlic cloves to extract pulp; discard skins.
Heat olive oil in a Dutch oven over medium heat.
Add remaining chopped onion, bell pepper, cumin, and coriander; cook 5 minutes, stirring frequently.
Add harissa and paprika; cook 2 minutes. Stir in tomatoes, garlic pulp, broth, water, and 1/2 teaspoon thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Remove from heat; let stand 5 minutes. Stir in lemon juice, salt, and black pepper.
Place one-half of tomato mixture in a blender, and process until smooth.
Pour into a bowl. Repeat procedure with remaining tomato mixture.
To prepare toasts, rub cut sides of the halved garlic clove over one side of each bread slice.
Combine reserved 1/3 cup chopped onion, olives, parsley, vinegar, and 1/8 teaspoon thyme. Top each bread slice with about 1 tablespoon olive mixture. Ladle about 1/2 cup soup into each of 8 bowls. Top each serving with 1 teaspoon yogurt; serve with 1 olive toast.
