this months recipes

Fresh Tomato Soup
30 November 2007

Given by The Garlic Box Company

Ingredients
3 lbs. fresh tomatoes
1 1/2 cup chicken stock
2 tbsp. sundried tomato paste
1 tsp. Really Garlicky Mash
3 tbsp. Garlic Balsamic Vinegar
3 tbsp. Extra Virgin Olive Oil (optional)
fresh basil leaves to garnish
Sea salt & white pepper
fresh croutons(below)
Sour cream (optional - see below)

Directions
1 Drop tomatoes in boiling water for 1/2 min. to remove skins and quarter.
2 Place in sauce pan with chicken stock and Mashed Potato Seasoning and bring to a boil.
3 Lower heat and simmer until tomato breaks down.
4 Add the paste, vinegar, salt and pepper (and oil if used) simmering several minutes more.
5 Remove from heat and mash tomatoes. Serve warm. Soup should be chunky.
CROUTONS:
Cut Italian Dinner Rolls in 1/3's and baste with olive oil, sprinkle with rosemary, lemon oregano, basil, parm. cheese and sea salt.
Brown on cookie sheet in oven. Place on top of soup and add fresh basil to garnish.
OR
SOUR CREAM MIXTURE:
Mix with sour cream, 1 tbsp. fresh chopped parsley and white pepper (to taste) dallop by tablespoon on soup.

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