Friday, August 27, 2010

South-of-the-Border Tomato Soup

Hi Everyone! Time for another recipe share! I just made this tomato soup today with garden fresh tomatoes, and it was quite delicious! Would have been better in the winter of course when it's nice and cold outside... but then the tomatoes wouldn't be fresh! :)


4 pints cherry/grape tomatoes
2 Tbsp olive oil
Salt and pepper
2 cups chicken broth
1 avocado
1/4 cup greek yogurt (or sour cream)
Cheddar cheese
1/2 tsp ancho chile powder
Tortilla chips

-Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and place the tomatoes on top. Drizzle with olive oil; season with salt
and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
- Transfer tomatoes and juices to a food processor/blender. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and remaining broth to saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt, pepper, and chile powder.
- Meanwhile, in a small bowl, mash the avocado; stir
in the yogurt and season with salt and pepper.
- Spoon soup into bowls and top with tortilla chips, ch
eese, and avocado.

Oh & it just wouldn't be right if I didn't share some pictures of Bristol, TN! We just ventured there for the NASCAR race with Mom, Dad, and Whitney... and had a pretty good time! The drive was 18 hours... way toooooo long! And it was quite hot during the day, but night time (race time) was PERFECT! Lots of excitement, and Aaron's guy, Kyle Busch won all 3 races at the track! Sweet!

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