A Fashion Bisque

DEAR SOS: Misto Caffe and Bakery in Torrance makes the best tomato bisque soup. We would love the recipe.

MANUEL

DEAR MANUE: We are happy to print it. It’s delicious and easy to make.

CAFFE MISTO TOMATO BISQUE

1 zucchini, chopped

1 yellow squash, chopped

1 carrot, chopped

1/2 onion, chopped

1 tablespoon chopped garlic

2 tablespoons olive oil

8 cups canned diced tomatoes with juice

4 cups tomato puree

1 teaspoon chopped oregano

1 teaspoon chopped basil

Salt, pepper

1 cup heavy whipping cream

Croutons, optional

Grated Parmesan cheese, optional

Saute zucchini, squash, carrot, onion and garlic in olive oil in saucepan over medium-low heat until tender, about 10 minutes. Add tomatoes, tomato puree, oregano, basil and salt and pepper to taste. Simmer 25 minutes.

Process in batches in blender until smooth and thick. Return mixture to saucepan, add whipping cream and cook, stirring constantly, over low heat until cream is heated through, about 10 minutes. Top with croutons and cheese if desired.

8 servings. Each serving without croutons or cheese:

250 calories; 470 mg sodium; 41 mg cholesterol; 15 grams fat; 27 grams carbohydrates; 6 grams protein; 2.56 grams fiber.

Butterscotch Reality

DEAR SOS: My granddaughter and I would dearly love to have a recipe for a good, rich butterscotch pudding. The instant pudding just doesn’t do it.

JEANNE

DEAR JEANNE: Let’s hope this will.

BUTTERSCOTCH PUDDING

5 eggs

2/3 cup brown sugar, packed

Pinch salt

1 teaspoon vanilla extract

2 cups milk

2 cups evaporated milk

Nutmeg, optional

Beat eggs with brown sugar, salt and vanilla.

Heat milk and evaporated milk in saucepan over low heat, stirring, until just hot through, 8 to 10 minutes. Gradually add hot milk to egg mixture, stirring to blend well.

Pour into 2-quart baking dish or 10 individual custard cups. Sprinkle lightly with nutmeg if desired. Place baking dish or custard cups in larger pan and add 1 inch water.

Bake at 325 degrees until knife inserted near center comes out clean, about 1 hour. Remove baking dish or custard cups from water bath and cool. Chill before serving.

10 servings. Each serving:

183 calories; 137 mg sodium; 125 mg cholesterol; 7 grams fat; 22 grams carbohydrates; 8 grams protein; 0 fiber.

It’s the Berries

DEAR SOS: Would you have a recipe for a cold fruit soup made with peaches, strawberries and tapioca that once was served at the now-defunct Bon Appetit restaurant in Beverly Hills?

B. HELLER

DEAR B.: Not exactly, but here’s a recipe that fits the description. It might work as well.

STRAWBERRY FRUIT SOUP

1 (10-ounce) package frozen strawberries, thawed

1 (6-ounce) package frozen peaches, thawed

2 cups water

2 1/2 tablespoons tapioca

1/4 cup sugar

Dash salt

1 tablespoon lemon juice

1/2 cup orange sections

Sour cream, optional

Puree strawberries and peaches in blender.

Pour into saucepan and add water, tapioca, sugar and salt. Let stand 5 minutes. Bring to boil over medium heat, stirring constantly. Remove from heat and add lemon juice.

Cool, stirring once after 20 minutes. Chill. Add orange sections just before serving. Serve with dollop of sour cream if desired.

4 servings. Each serving without sour cream:

146 calories; 63 mg sodium; 0 cholesterol; 0 fat; 38 grams carbohydrates; 1 gram protein; 0.83 gram fiber.

Picinic Frittata

DEAR SOS: Several years ago you printed a recipe for Red and Green Frittata made with tomatoes, zucchini, eggs and a bit of white wine. I would love to have the recipe again.

--JANET

DEAR JANET: It’s a great dish for a buffet or to take on the road for a picnic.

RED AND GREEN FRITTATA (VEGETARIAN)

4 tomatoes, peeled, seeded and chopped

1 cup chopped green onions

2 zucchini, cut in 1/8-inch slices

12 soda crackers, crumbled

5 eggs

1 teaspoon salt

Dash black pepper

1 teaspoon crumbled oregano

3 tablespoons oil

1/4 cup white wine

1/4 cup grated Parmesan cheese

Combine tomatoes, green onions, zucchini and cracker crumbs in large bowl.

Beat eggs in medium bowl with salt, pepper, oregano, oil and wine. Add egg mixture to vegetables, tossing lightly to blend.

Pour into greased 9-inch deep-dish pie plate. Sprinkle with Parmesan cheese. Bake at 300 degrees until knife inserted in center comes out clean, 50 to 60 minutes. Serve at room temperature.

6 servings. Each serving:

206 calories; 636 mg sodium; 180 mg cholesterol; 14 grams fat; 11 grams carbohydrates; 9 grams protein; 0.47 gram fiber.

* Vietri “Compagna” bowls from Jordano’s Market Place, Santa Barbara, and Pottery Shack, Laguna Beach.