CHEF JEFF — ONE BYTE AT A TIME: Spicy BLT SoupPut garden-ripe tomatoes to use in this summer favorite with a little twist.
By: Herald Staff Report,
Put garden-ripe tomatoes to use in this summer favorite with a little twist.
Spicy BLT Soup
2 pounds assorted tomatoes, roughly chopped
Coarse sea salt and ground pepper
1 small cucumber, roughly chopped
2 medium jalapeno peppers, stemmed and chopped
½ yellow onion, chopped
1 garlic clove, smashed and peeled
2 teaspoons white wine vinegar
1 slice white bread, crust removed, torn into pieces
½ cup extra-virgin olive oil
½ teaspoon sugar
Croutons, crumbled cooked bacon, sliced lettuce
Sprinkle tomatoes with ¼ teaspoon salt; let sit for 10 minutes. Combine tomatoes, cucumber, jalapenos, onion, garlic, vinegar, bread, oil, sugar in blender. Puree until smooth. Pour through fine-mesh sieve into bowl, pressing on solids. Discard solids. Cover, refrigerate until cold, about 2 hours or up to 3 days. Season to taste with salt, pepper. Top with croutons, bacon, lettuce.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.