easy, Cold Fresh
(no cooking required)
6 large red Bermuda tomatoes
2 tbsp sugar
3 tbsp rice vinegar
salt and pepper
1. Chop tomatoes and toss with sugar and
vinegar. Cover and marinate for at least
2. Puree in blender and pass through a sieve
to remove seeds.
3. Season with salt and pepper, add a dollop
of yogurt or sour cream and swirl.
yelloW pepper soup
2 large yellow bell peppers,
2 tbsp olive oil
1 onion, chopped
2 large garlic cloves, sliced
1 tsp fresh or dried thyme
1 bay leaf
1/3 cup dry white wine
3 cups chicken or vegetable broth
Chopped fresh cilantro, to garnish
1. In a saucepan, heat the olive oil over
medium heat. Add the bell peppers with
the onion, garlic, thyme and bay leaf. Saute
until tender (about 15 minutes). Pour in
wine and bring the soup to a boil for two
minutes. Add chicken broth and bring
back to a boil before reducing heat to a
simmer. Stir occasionally until vegetables
are tender (about 15 minutes). Discard the
bay leaf. Allow the soup to cool slightly.
2. Puree in a blender and season to taste with
salt and pepper. Refrigerate soup until
ready to serve. Serve cold from the fridge,
and sprinkle with chopped cilantro.
6 medium leaks
28 oz. chicken broth
8 oz. potato (baking potato is best)
¾ cup heavy cream
1. Simmer vegetables in chicken broth until
tender ( 20–25 minutes). Puree cooked
soup in batches in the blender.
2. Transfer to a bowl and stir in the heavy
cream and season to taste with salt.
3. Chill. Pour into small chilled glasses and
garnish with fresh chives.
trio oF Bermuda summer soups
A shot-glass size cold soup made fresh from garden produce is easy to do, delicious and beautiful.
This trio is pretty to look at and no-fail with all the ingredients easily bought at the farm stand. Pass on a tray just before the main meal!