1. Preheat the oven to 400 degrees F. 2. On a baking sheet, toss the tomatoes garlic, carrots and olive oil together. 3. Season with salt and pepper. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. 4. In a food processor with a metal blade, combine the roasted tomatoes, shallots, horseradish and parsley. Puree until the mixture is smooth. 5. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely. 6. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra-virgin olive oil, salt and pepper. 7. To serve, ladle the soup into each bowl. Garnish each soup with the tomato and herb salad. Yields: 6 to 8 servings. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America
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|Serving Size: 1 Serving (3376g)|
|Recipe Makes: 1|
|Calories from Fat: 150 (14%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 2053.6mg||71 %|
|Potassium 10121.6mg||266 %|
|Total Carbohydrate 223.9g||66 %|
|Dietary Fiber 40.7g||163 %|
|Sugars, other 183.3g|
|Protein 50.5g||72 %|
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Calories per serving: 1111
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