Hello Everyone, I have another food post for you, although this particular post may seem a bit inauthentic, as I did not particularly enjoy the recipe upon completion. However, I am sharing it with you because I was able to ascertain that-if you are a tomato lover, you will fall in love with this chilled soup. I, unfortunately, am not a tomato lover, and it seems that will not be changing any time soon. The reason why I made the attempt at making this particular dish was purely as an attempt to expand my own tastes and appreciations in the food world. I know that, growing up, there were a number of foods that I simply could not stand. Subsequently, however, I forced myself to try these food items and have learned to love them. For example, green peppers (believe it or not), never graced my diet as a child, so the few times that I had them I was resistant toward this new and strange vegetable. Of course, vegetables in general were anathema to me, and I had to push fairly hard to convince myself to explore what I now view as one of the most rewarding aspects of cooking-delicious vegetable dishes. Unfortunately, there are some types of food that I have been unable to embrace. One of them is squash-I cannot help but find the texture revolting. The other, unfortunately, is tomatoes. They look beautifully delicious-their bright colouration and succulent juices would be enticing to anyone who can appreciate fresh and natural delights. I see this, and I have many times thought: I must like that delicious vegetable, because how could I not?! Regretfully, I am misleading myself. I will probably continue to take an occasional leap and try to appreciate the tomato, but I am not there yet. All that is to say that, I genuinly believe that this is a good recipe, and it is relatively simple to perform. I am sure that, if you enjoy tomatoes, you will like this-I, unfortunately, do not. This recipe is from the Toronto Star’s “Feast” section, on July 4, 2013.
- 1 Egg
- 3 Slices of Sourdough Bread
- 2 Garlic Cloves
- 4 Ripe Tomatoes
- 2 1/2 Cups of Tomato Juice
- 2 Teaspoons of Sherry Vinegar
- 3 Slices of Ham
- Fresh Herbs, lightly torn
- Cook egg for 9 minutes, chill in water.
- Take one slice of the bread, remove crust, and tear into small bits
- On medium high heat, saute bread in 2 tbsp of olive oil with 1 clove of garlic, until crispy (about 12 min)
- Peel egg and grate or chop
- Quarter tomatoes and puree in blender
- Pass through fine mesh strainer into large mixing bowl.
- Cut 2 Slices of bread into large chunks, and soak in tomato puree for 10 minutes
- Return tomatoes and bread to blender.
- Add tomato juice and puree.
- Add vinegar and oil, and blend for a couple minutes-until it is shiny. Season to taste.
- Tear the ham and herbs into small bits.
- Serve soup cold in bowls garnished with egg, bread, crumbs, ham, and herbs.