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!