A shot-glass size cold soup made fresh from garden produce is easy to do, delicious and beautiful. This trio is pretty to look at a no-fail with all the ingredients easily bought at the farm stand. Pass on a tray just before the main meal!
Easy, Cold Fresh Tomato Soup
(no cooking required)
6 large red Bermuda tomatoes
2 tbsp sugar
3 tbsp rice vinegar
Salt & pepper
1. Chop tomatoes and toss with sugar and vinegar. Cover and let marinate for at least three hours.
2. Puree in blender and pass through a sieve to remove seeds.
3. Season with salt and pepper, add a dollop of yogurt of sour cream and swirl. Serve chilled.
Yellow Pepper Soup
2 large yellow bell peppers, coarsely chopped
2 tbsp olive oil
1 onion, chopped
2 large garlic cloves, sliced
1 tsp fresh or dried thyme
1 bay leaf
1/3 cup dry white wine
3 cups chicken or vegetable broth
Chopped fresh cilantro, to garnish
1. In a saucepan, heat the olive oil over medium heat. Add the bell peppers with the onion, garlic, thyme and bay leaf. Saute until tender (about 15 minutes). Pout in wine and bring the soup to a boil for two minutes. Add chicken broth and brink back to a boil before reducing heat to a simmer. Stir occasionally until vegetables are tender (about 15 minutes). Discard the bay leaf. Allow the soup to cool slightly.
2. Puree in a blender and season to taste with salt and pepper. Refrigerate soup until ready to serve. Serve cold from the fridge and sprinkle with chopped cilantro.
6 medium leaks
28 oz. chicken broth
8 oz. potato (baking potato is best)
¾ cup heavy cream
1. Simmer vegetables in chicken broth until tender (20-25 minutes). Puree cooked soup in batches in the blender.
2. Transfer to a bowl and stir in the heavy cream and season to taste with salt.
3. Chill. Pout into small chilled glasses and garnish with fresh chives.