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Summer Farmstand Tomato Soup

 

  • 10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
  • 1/4 cup olive oil
  • 2 shallots, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon kosher salt
  • 1/8 teaspoon sugar
  • 1/4 to 1/2 cup heavy whipping cream
  • 1/4 cup good-quality vodka (optional)

Preheat the oven to 400°F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside. Do not burn!

When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in blender or food processor  along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream and vodka (if desired). Refrigerate in a covered bowl for at least 6 hours, or preferably overnight.

Ladle the chilled soup into individual serving bowls, and swirl 1 tablespoon of arugula pesto into each (see arugula pesto recipe).

Read More http://www.epicurious.com/recipes/food/views/Farmstand-Tomato-Soup-with-Arugula-Pesto-358151#ixzz2aN4pPOGV



From: epicurious

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