Try the hot and cold tomato soup and you will be amazed at the blend of the flavor. The recipe is created by the owner and also chef of the popular restaurant called Melisse, which is located in Los Angeles. This tomato soup is called hot and cold because it is as delicious when served hot as when it is cold. Another serving alternative would be hot and added with a little butter to stir in. You do need, however, to prepare 70 minutes to create 6 to 8 portions of soup. This soup is one of those make ahead dishes.
Ingredients:
0.25 cup of extra virgin olive oil
1 thinly sliced medium sweet onion
2 minced garlic cloves
4 pounds of coarsely chopped tomatoes (it is recommended to use the orange Mandarin variety)
Salt to taste
Freshly ground pepper to taste
2 cups of chicken stock or you can also use the low sodium broth
2 basil sprigs
2 finely diced small yellow squash
2 small finely diced zucchini
0.5 cup of drained and finely chopped oil packed sun dried tomato
1 optional tablespoon of unsalted butter
Sherry vinegar to be used for garnish
tomato soup
Cooking Method:
Use a large saucepan to heat 2 tablespoons of olive oil. Add the garlic and onion. Cook them over low heat and do not forget to stir occasionally for about 10 minutes or until they are soft.
Add the tomatoes to the mixture and then put the salt and pepper to taste. Turn on the heat to high heat and stir for about 4 minutes. By then the juice will already be released. Add the chicken broth or stock as well as basil. Bring it to a boil and once it is boiling, reduce the heat to low and let it simmer for 45 minutes before you discard the basil sprigs.
On another large skillet, heat the other 2 tablespoons of olive oil and then add the zucchini and yellow squash on mid to high heat. Stir them until tender and crisp. This should not take more than 2 minutes. Then throw in the sundried tomato as well as the salt and pepper.
Use a large bowl to set a coarse strainer. Pour the tomato soup puree that has been blended through the strainer. Add salt and pepper if you thing it needs more adjustment. Splash the vinegar and stir in the butter before serving.
