Tag Archives: Tomato

CHILLED HEIRLOOM TOMATO & AVOCADO SOUP

Chilled tomato soup recipe(overnight recipe)
3 pounds Heirloom Tomato = about 4 Cups “juice”
4 teaspoons Sherry Vinegar
4 teaspoons Sugar
4 teaspoons Salt
1 or 2 Avocado
1 Lime, for juicing
Hepp’s Flavored Salt for garnish
Olea Extra Virgin Olive Oil for garnish

Core Tomatoes and chop into roughly ½ inch dice. Use a food mill to crush the flesh and separate skin and seeds. (If not using a food mill, skin and seed Tomato and then chop flesh finely saving any juices to incorporate together) For each Cup of “juice” add a teaspoon each of Vinegar, Sugar and Salt. Allow to chill overnight in a glass bowl to develop flavor. For each serving, slice Avocado in half and remove the pit and then use a large spoon to remove the flesh- place upside down in a shallow soup bowl. Pour Tomato soup around the Avocado without overfilling and then garnish with a squeeze of Lime Juice and Hepp’s flavored salt, such as 7-Fire Smoked, and pour EVO around. Serve with a fork & spoon.

-Chef Richard Jones, Green Door Gourmet

Watermelon-Peach Salsa and Tomatoes

watermelon-peach-salsa-and-tomatoes-sl-x

Recipe from Southern Living July 2011 Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Come and get your fresh and local ingredients for this quick and easy recipe at the East Nashville Farmers market this Wednesday.

Ingredients:
1/2 cup hot pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs

Whisk together pepper jelly, lime zest and lime juice in a bowl; stir in watermelon and next 3 ingredients.  Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with Salsa. Garnish, if desired.