Hot & Cold Tomato Soup

Difficulty level: Moderate

Prep Time: 10-15 minutes

Cook Time: 45-60 minutes

Serves: 4-6 bowls

Vegetables seem to take a back seat in most American households, but this delectable soup will steal the show. Whether you're in the mood to be cooled down or warmed up, this is the perfect soup to put an end to your hunger. Next time you go to the farmers market or your local grocery store, make sure to skip the meat section and head for the wonderful world of vividly vibrant vegetables. This vegetarian friendly dish will indulge any person's palate while also satisfying your daily nutritional needs.

INGREDIENTS

3 lbs ripe tomatoes, cored

3 tbsps olive oil

3 large cloves garlic, chopped

2 sprigs thyme

2 sprigs basil

1 bay leaf

1 large red bell pepper, seeded and sliced

1 small onion, diced

1 small leek, white part only, sliced

1/3 cup diced celery

1/4 cup diced fennel

1 tbsp tomato paste

3 cups vegetable or chicken broth

hot sauce

salt pepper

GARNISH

1 cup fresh basil leaves, chopped

1/3 cup feta cheese

1/3 cup kalamata olives

Olive oil

1. Bring a large pot of water to a boil and gently drop the tomatoes in for 1 minute. Drain the water, and when cool enough to handle, take off and discard the skins. Quarter the tomatoes and set aside in a bowl.

2. Heat a large pot to medium with the olive oil. Tie the thyme, basil, and bay leaf together with kitchen twine or in a cheese cloth. Add the bunch of herbs along with the garlic, bell pepper, onion, leek, celery, and fennel. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft. Stir in the tomato paste, and cook for another 2 minutes. Add the broth, raise the heat to medium-high and bring to a boil. Once boiling, reduce the heat so the liquid is at a simmer. After simmering for 20 minutes, add the bowl of tomatoes, and raise the heat until it reaches another boil. Once boiling, reduce heat and simmer for 5 minutes. Remove the pot from the heat.

3. FOR HOT SOUP SKIP THIS STEP. Let the soup cool, cover, and refrigerate until cold, about 1-2 hours.

4. Remove and discard the herb bunch. Purée the soup until smooth. Season to taste with the hot sauce, salt, and pepper.

5. Ladle the soup into individual bowls and garnish with the chopped basil, feta, olives, and a drizzle of olive oil.

6. Enjoy!

Happy tasting,

Paul/a