Summer Heirloom Tomato Soup

With the temps rising, we are looking for more quick and easy meals that don’t require a lot of stove or oven time. Our heirloom tomato soup is delicious and requires only a blender or food processor. Delightful for lunch or a light dinner. Serve slightly chilled or at room temperature.

Serves 4-6

Ingredients:

1 1/2 lbs heirloom tomatoes, cut into chunks

1/2 lb tomatillos, outer skin removed

1 jalapeño, cut in half and seeds removed

1 shallot

4 cloves garlic

Large handful fresh cilantro

2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp coriander

2 tsp sherry vinegar or white wine vinegar

2 Tbsp olive oil

Directions:

Set one tomato aside.

In a small nonstick skillet, brown pancetta. Drain excess oil when done and set cooked pancetta aside.

Purée all remaining ingredients in blender or food processor until smooth. Taste and adjust seasoning as needed.

This soup is fantastic at room temperature or slightly chilled. If you desire a chill, refrigerate for 30 minutes to 1 hour before proceeding.

Slice remaining tomato into chunks. Lightly sprinkle with kosher salt. Set in bottom of shallow bowl.

Pour soup around tomato chunks. Top with pancetta, garnish with fresh cilantro and sprinkle of finishing salt.

Note, color of soup many vary depending on colors of heirloom tomatoes used.