Recipes
Tomato Bisque
Al Fresco
In October’s issue, NI’s local flavors column (page 40) detailed waterfront places to dine in the area, including the Naples Beach Hotel’s HB’s on the Gulf, where Marwan Kassem, The Naples Beach Hotel & Golf Club’s executive chef since 1999, supervises all food preparation for the resort’s special events, meetings, in-room dining services and on-site restaurants, including The Everglades Room, HB’s on the Gulf, The Sunset Beach Bar, Broadwell’s and Seminole Store. Educated in Egypt and England, Chef Kassem began his culinary career in 1983. Before joining The Naples Beach Hotel & Golf Club, he served as the consulting executive chef at the Westin Resort in St. John, U.S. Virgin Islands.
HB’s on the Gulf serves lunch and dinner indoors, or outdoors at water’s edge, and showcases fresh regional seafood, steaks and creative daily specials.
Tomato Bisque
6 medium tomatoes, cut in wedges
1/4 cup chopped onions
1 zucchini
1 yellow squash
1/2 green pepper
1 stalk of celery
3 garlic cloves
1/4 cup extra virgin olive oil
3 cups water
1 pint heavy whipping cream
1 tsp. Tabasco
Salt, pepper to taste
1 bunch chopped basil
1 cup canned diced tomatoes
DIRECTIONS:
Preheat the oven to 375 degrees. Combine tomato wedges, onions, zucchini, squash, green pepper, celery and garlic in a roasting pan and drizzle with olive oil. Roast for 20-30 minutes.
Place the roasted vegetables in a large saucepan and add water, boil for 12-15 minutes.
Add the heavy whipping cream and Tabasco and cook for 30 minutes on medium to low heat.
Puree the mixture in a blender, approximately 2-4 cups at a time.
Pour the pureed soup back into the saucepan and heat to desired temperature.
Place soup in a soup bowl and garnish with diced tomatoes and chopped basil. Salt and pepper to taste.
