Wanted: New recipes for gardeners

22 years ago

I thought I'd post a recipe that is new to me this year that makes use of my garden fresh veggies. This one is a knockout:

Grilled Tomato Soup (for 4 cups)

3 lbs ripe tomatoes

Olive oil

Halve the tomatoes around the equator, remove the seeds, & brush all over with olive oil. Cook on a HOT barbeque grill or broiler until golden brown on both sides, with some charred bits of course. If using broiler put the tomatoes as close as possible to the heat. Set aside when done.

2 T olive oil

1 medium onion coarsely chopped

1 cup chicken stock (or veggie stock if you prefer)

1 T dry white wine

1 clove minced garlic

In a large sauce pan heat the olive oil, add onion, and cook until tender about 5-10 minutes. Add the tomatoes, breaking up with a spoon. Add remaining ingredients & simmer 25-30 minutes. Puree until smooth.

Cool then refrigerate until cold. Just before serving stir in 2T lemon juice, 1 tsp balsamic vinegar & 2 Tbl chopped fresh basil. Adjust the seasoning & serve.

WOW! you won't believe the flavor, and it's not as hard to do as it sounds. Enjoy!

Please post your new recipe in this thread--And yes, even zucchini recipes are allowed.... LOL

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Comments (5)

annebert
22 years ago
Laurel,

Do you leave the skins on the tomatoes? - how does that work when you puree them?
Laurel7286
Original Author
22 years ago
Yes, leave the skins on when you puree the soup. My food processor chops them small enough that I don't mind them, but you can strain the soup if you want.
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aka_peggy
22 years ago
That sounds really tasty, I'm game!!

I'm too tired to post...or even think about a new recipe right now. I'll post one later tho.

Thanks~
cynthia_gw
22 years ago
My favorite recipe for pesto is to cut a ton of it and take it to my neighbor :) Turns out perfectly every time.
braspadya
21 years ago
Roasted Eggplant Salad

-One or more ripe eggplants
-fresh lemon juice, to taste
-olive oil, to taste
-salt & spices to taste (black pepper, cumin, coriander seed, paprika, cayenne)
-fresh garlic, minced
-several scallions, sliced
-chopped fresh herbs, especially parsley or cilantro

Roast the eggplant either in the over til the skin chars, or brush the skin with olive oil & grill over a fire. Be sure to rotate the eggplant to get all sides cooked. Remove from heat & let cool. Scoop the soft pulp away from the burnt skin. Add any juices that escape from the pulp as the eggplant cools.

Add the lemon juice, olive oil, herbs & spices to the eggplant pulp. Check for flavor balance. It is a wonderful side dish for barbecued meat.