Summer Tomato Soup with Tasty Garlic

Hey Everyone,

"Cherokee Purple's"
Best Tomatoes Ever!

For those that love a fresh summer soup, here is one of our family favorites utilizing fresh ingredients from our veggie and herb garden.  I originally got the recipe from Cooking Light Magazine about 15 years ago and then tweaked and played with tomato varieties and herbs to suit my family's tastes. Most any of the heirloom type tomatoes work incredibly well in this soup. We love this with a nice quality Italian bread or a French baguette. This recipe makes either two hefty full size dinner servings or four nice size sides.  It is well suited for either a weeknight dinner or a lovely dish for entertaining! Yummy Yum!

Ingredients:

5 large Cherokee Purple Tomatoes or another heirloom variety with a nice rich tomato flavor
2 quarts water
2 quarts ice water
3 trays of ice

1 1/2 cups uncooked seashell pasta (small size)
4 - 5 teaspoons of Bertolli Extra-Light Virgin Olive Oil, divided
3/4 - 1 cup finely chopped red onion
8 regular size garlic cloves, thinly sliced as slivers

1-cup water
1 heavy tablespoon minced fresh chives
1 heavy teaspoon minced fresh oregano
1 heavy tablespoon chopped fresh flat- leaf parsley
1 heavy teaspoon minced fresh thyme (lemon or German)
1 32 oz. box of Swanson's fat-free, low sodium chicken broth

1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
Additional salt to taste if needed

1/2 cup freshly shaved Parmesan cheese
Fresh parsley and/or thyme sprigs (optional)
Specialty bread

Directions:

Cook pasta according to package directions, however, omit the salt and fat.  Drain completely and toss with 1 to 1 1/2 teaspoons of the olive oil.  Set aside and cool.

Using a Dutch oven bring 2 quarts of water to a boil.  In a large separate bowl, place the other 2 quarts of water and add plenty of ice.

Take a knife and score the bottom of each tomato with an X.  Place tomatoes in boiling water and cook 30 seconds.  Remove with a slotted spoon and plunge into the ice bath to stop cooking.  It helps to prepare only a couple tomatoes at a time to avoid over cooking them and ruining the texture.  Let tomatoes sit in the ice bath for at least 5 minutes.  Once again, remove with slotted spoon, drain and peel.  Discard boiled water do not rinse pan.

Cut each tomato in half crosswise.  Remove and discard all seeds.  Dice the tomatoes into nice bite size pieces.  Set aside.

In the same Dutch oven, heat 1 to 1 1/2 tablespoons of olive oil over medium-low heat.  Add the onion and cook 7 minutes stirring occasionally.  Add the garlic slivers and cook about 3 - 4 more minutes or until the onion is nice and tender.  Stir frequently.

Stir in the tomatoes, 1-cup water, chives, oregano, parsley, thyme, and broth.  Bring mixture just to a boil.  Reduce heat to a simmer and cook for 20 minutes stirring often.

Add the pasta, vinegar, pepper, and salt if needed.  Cook for 1 - 2 minutes to allow the pasta to re-heat.

Garnish with 1 tablespoon of fresh shaved Parmesan cheese and a sprig of either parsley or thyme depending on the bread chosen.

Hope you enjoy,

Denise, Beds 25 & 29