Easy Summer Chilled Heirloom Tomato Soup

Blogging, Facebook, Twitter, can be unusual, uncanny and incredulous to many of us. But more so, when you find yourself struggling to read the damn posts.

I have been reading (to much mind you) FB, Twitter & other posts, and have found myself completely annoyed with how lazy everyone has become. What the hell is thanx, ur, 2? Really, are two more vowels, consonants or letters really going to put your index finger to waste. I suppose all those seconds one is savings themselves by masquerading the English language, that they can now find the time to shave that odd patch of hair growth they never previously had time 4.

The thing is, if I did that in the kitchen, everyone would regurgitate their food, and send it the hell back. I'm not a fan of cutting corners because it leaves you with less. Less of an experience and feeling a bit cheated. The thing is, I want the whole damn enchilada.. not half. NO abbreviated food here folks.

With that said, lets be off to the glorious, wondrous yummy-ness of food!

Summer frikin' rocks. Crazy off the vine tomato's, peaches, beans.. I love it, our guests love it and my kid is in seventh heaven.. being the little fruititerian that she is. Chef De Cuisine, Daragh Matheson and myself put together a little 5 course/paired wine dinner at Leonesse Cellars this past Saturday. Their SS wine club members were stoked!

Le Menu... Epicurean cuisine from the Pyrenees Mountains to the Mediterranean

Refined traditional repertoires if you will...


To Start (recipe below)
Heirloom Tomato Chilled Gaucho Soup- 2007Cinsaut

Second
Manila Clams & Basque Sausage with Saffron.
Served with mascarpone & Fennel flat bread- Melange Blanc

Third
Tomato & Basil Sorbet- Roussanne (friggin' amaaaazing!)

Fourth
Brandt Prime Beef with 2 year cave aged Manchego Potato Puree’, garnished with crispy shallots. 2006 Meritage

Fifth
Flourless Chocolate Chili Cake in Leonesse Cinsaut Port Reduction- 2005 Cinsaut Port

It was a Divine evening, with no 'abbreviated' recipes or 'slang' dishes. Perfectly wonderful organic, local foods, turned into soulful delyte's!

Feel free to join us, any time..

Ms. Leah Delyte


Gaucho Chilled Heirloom Tomato Soup- Easy summer faire
Ingredients

* 1/2 cup olive oil, divided
* 7 tablespoons finely chopped fresh basil, divided
* 8 1/3 inch-thick baguette slices
* 4 1/4 cups coarsely chopped summer heirloom tomatoes (about 3 1/4 lbs)
divided
* 1 cup chopped sweet red onion
* 4 garlic cloves, chopped
* 1/4 teaspoon dried crushed red pepper
* 2 tablespoons tomato paste

Preparation

Mix 1/4 cup oil, 1 clove of garlic & 4 tablespoons basil in bowl. Season with salt and pepper. Brush oil mixture over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 4-5 minutes per side. Transfer croutons to plate, and hold.

Next, heat 1/4 cup oil in another large skillet over medium heat, add 4 cups tomatoes & next 3 ingredients plus 3 tablespoons of basil. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste, reduce heat to medium-low, and cover- cooking until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.

*You can strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Then discard solids in sieve. But I like it rustic and chunky.. which makes it a true Gaucho soup!

Freeze soup just until cold, about 30 minutes. Ladle into bowls and garnish with crème fraiche, croutons & sprinkle with chopped tomato!