I know
I already did a post about summer soup, but as I said before, I LOVE soup and tomato soup uses several pounds of tomatoes, which is a good thing when you have a lot of them. I thought it would be a perfect time to try my new cookbook,
Love Soup, by Anna Thomas. I happened to have all of the ingredients in the house for her tomato and fennel soup with blood oranges. This delicious soup is easy and quite filling for a light summer soup.
Tomato and fennel Soup with Blood Orange
2 ½ lbs ripe tomatoes
1 ½ Tbs. olive oil
1 medium yellow onion, chopped
1 large fennel bulb, chipped
1 tsp sea salt plus more to taste
freshly ground black pepper
cayenne
1 ½ cups vegetable broth
¾ cups fresh blood orange juice
Garnishes: 1 cup drained yogurt or crème fraiche
2 Tbs. sugar
grated zest of 1 blood orange
sprigs of fennel greens
Cut crosses in the tomatoes with a sharp knife and scald them in boiling water for 1 minute, then drain, rinse with cold water, and slip off their skins.
tomatoes, skinned
Cut the tomatoes into large pieces, saving all of the juice. You should have about 5 ½ cups of cut-up tomatoes.
Heat the oil in a nonstick skillet. Add the chopped onion and fennel, sprinkled with a big pinch of salt and some pepper.
Cook the vegetables over medium heat, stirring often, until they are soft and golden but not brown, about 20 minutes.
Combine the cooked onion and fennel in a soup pot with the tomatoes and their juice, a pinch of cayenne, the broth, and the blood orange juice.
Cover the pot and simmer the soup for about half an hour, or until the fennel is entirely soft and the tomatoes have released their juice and turned dark.
Allow the soup to cool slightly and puree it until it is completely smooth, either in a blender or with an immersion blender. Return the soup to the heat, bring it back to a simmer, and taste.
Adjust the seasoning with additional salt and pepper if needed, and add a touch more broth if it seems too thick.
Whisk the drained yogurt or creme fraiche with the sugar.
Serve the hot soup in shallow bowls and sprinkle a tiny pinch of grated zest over each serving, then drop a big spoonful of the yogurt in the center of the bowl and garnish with sprigs of fennel greens.
Now for the main course....
I wanted something I could whip up while the soup was cooking and since several green tomatoes had dropped off the vine, I decided to make fried green tomatoes
(I must have movies on the brain today!!). This is a very easy main course to make and is a great substitute for meat since green tomatoes have a pungent tang to them.
Fried Green Tomatoes
4 green tomatoes
flour
2 eggs, beaten
1 cup buttermilk (or yogurt)
Seasoned bread crumbs OR cornmeal mixed with salt, pepper, and herbs of your choice
(or half bread crumbs, half cornmeal)
Canola oil (or half butter, half oil)
Cut tomatoes into ¼-½ inch slices:
Beat eggs and buttermilk* together before coating tomatoes in flour.
Then dip tomatoes in egg/milk mixture.
Dredge in breadcrumbs or cornmeal.
Heat oil or butter in pan until hot. Fry tomatoes in batches until golden brown on both sides.
(don’t crowd the pan)
Put finished tomatoes in 200 degree oven on paper towels to keep warm
(as you finish cooking the other tomatoes)
...Voila!
(served here with fresh homemade salsa)
***
For my final dish, I made a simple caprese salad…sliced tomatoes topped with buffalo mozzarella, fresh basil leaves, drizzled with good quality olive oil and salt and pepper.
I am sure you must be thinking I am crazy to make an entire dinner of tomatoes, but honestly, each dish tasted so different that we really didn’t notice that the entire dinner was made from tomatoes.
I think, though, tomorrow’s harvest will be shared with the neighbors and I will go to the movies!
Love,
WWW