Recipe: Chilled Cream of Tomato Soup, Romesco With Market Vegetables

  • Updated: August 20, 2014 - 2:21 PM

Chilled Cream of Tomato Soup

Serves many.

Note: This was the winning recipe, from Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis, from the Master of the Market competition at the Minneapolis Farmers Market.

• Eggplant purée (see recipe)

• Ratatouille (see recipe)

Garnishes: Sliced heirloom cherry tomatoes (the more variety and color the better), pickled teardrop peppers (or substitute peppadew), tiny fresh basil leaves, sea salt, olive oil

Cream of Tomato Soup Base (see recipe)

Directions

Put a pool of the charred eggplant purée on the bottom of each soup bowl. Add a nice scoop of the ratatouille on top. Arrange the sliced heirloom tomatoes and peppers artfully around the ratatouille and eggplant purée. Carefully top with the tiny basil leaves and flecks of sea salt. Drizzle with a little olive oil. Let your guests bask in the wonder and glory of the season, before you pour the soup base over the vegetables. Serve chilled or at room temperature.

Charred Eggplant Puree

Makes about 1 1/2 cups.

From Landon Schoenefeld, chef/co-owner of HauteDish.

• 1 large eggplant

• 1/4 c. extra-virgin olive oil

• Juice of 1 to 2 lemons

• Salt to taste

Directions

  • related content

  • Master of the Market: Landon Schoenefeld

    Wednesday August 20, 2014

    Fresh vegetables in all their glory were the focus of the cooking frenzy Saturday as two North Loop chefs competed in the third annual Master of the Market challenge at...

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close