What's Cooking: Chilled Summer Tomato Soup - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Chilled Summer Tomato Soup

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Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a soup recipe that's perfect for a hot summer day.

Chilled Summer Tomato Soup

Yield: 4 servings (4 cups)


3 Pounds Tomatoes, very ripe

2 Tablespoons Olive Oil

4 each Garlic Cloves, peeled, chopped

2 each Shallots, peeled, chopped

To Taste Salt & Fresh Ground Black Pepper


-In olive oil, sauté garlic and shallots until translucent, cool.

-Combine all ingredients, and in a blender, blend until entirely puréed, with no chunks.

-Chill for 1 hour.

-Great topped with fresh crab meat and some fresh herbs from your garden!

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