Tomato Bisque

• 1 12 cups 1% low-fat milk
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon dried ancho chile powder
• 1 garlic clove, minced
• 1 medium onion, chopped
• 2 tablespoons masa harina, preferably blue corn
• 14 cup chopped pimiento
• 2 teaspoons turbinado sugar (regular sugar is ok)
• 1 teaspoon lime juice
• 12 teaspoon horseradish
• 1 teaspoon vanilla extract
• 14 teaspoon habanero salsa (optional)
• 2 tablespoons diced green chilies
• 1 garlic clove, minced
• 14 cup white onion, minced
• 1 dash habanero salsa (optional)
• 12 cup chopped fresh cilantro, lightly packed
• 3 tablespoons canola oil
• 1 tablespoon lime juice
• 1 tablespoon nonfat sour cream

1. For Bisque:.
2. In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion.
3. Puree.
4. Pour into stock pot and bring to a boil.
5. Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often.
6. Remove from heat and let cool to room temperature.
7. Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible.
8. (You could skip this step.
9. ).
10. Return stock to pot and add remaining ingredients.
11. Bring to a simmer and cook for 15 minutes, stirring frequently.
12. Remove from stove and let cool.
13. Refrigerate at least 4 hours or overnight.
14. Garnish with Cilantro Salsa before serving.
15. Cilantro Salsa:.
16. Combine all ingredients in blender and puree.
17. Store in refrigerator for up to 2 weeks.
18. Makes 3/4 cup.

milk, tomatoes, tomato paste, chile powder, garlic, onion, masa harina, pimiento, turbinado sugar, lime juice, horseradish, vanilla, salsa, green chilies, garlic, white onion, salsa, fresh cilantro, canola oil, lime juice, nonfat sour cream

Taken from www.food.com/recipe/tomato-bisque-195892 (may not work)