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

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

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

Directions

Char the eggplant over an open flame until it is completely black and burnt. Purée with the olive oil and lemon juice; season with salt.

Makes about 8 1/2 cups.

Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.

• 6 large ripe heirloom tomatoes (he used a mixture of Brandywine, Candy Old Yellow and Black Krim)

• 20 leaves of basil

• 1 1/2 tbsp. sea salt

• 1/2 c. local honey

• 1 c. cream

• 1 c. extra-virgin olive oil

Cut the tomatoes up in large chunks and toss with garlic, basil, salt and honey. Allow the tomato mixture to macerate for 15 to 20 minutes.

Purée the tomatoes in a blender for up to 5 minutes or until completely smooth. Add the cream and olive oil with the blender running and purée for a minute more. Adjust the seasoning with additional salt and honey if needed.

Makes about 4 cups.

Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.

• 1 medium eggplant, finely diced

• 1 zucchini, finely diced

• 1 summer squash, finely diced

• 1/2 red onion, finely diced

• 2 garlic cloves, minced

• 1/2 c. finely chopped sweet pickled peppers

• 1/4 finely chopped tomato

• Salt

Directions

In a sauté pan over medium heat, sweat the eggplant in olive oil until golden brown; drain in a colander. In the same sauté pan over medium heat, sweat the zucchini and summer squash together in more olive oil until softened; drain in a colander.

In the same pan, sweat the red onion in more olive oil until soft. At the last second, add the garlic and sweat for a moment more before draining in a colander. At this point you can combine all the sautéed vegetables together in a mixing bowl and add the pickled peppers, basil, tomato and enough olive oil to dress the vegetables. Season with salt.

Note: From Drew Yancey, executive chef at Borough, in Minneapolis.

• 4 red bell peppers

• 3 fresno or red chiles

• 1 medium tomato, peeled and chopped

• 4 garlic cloves, chopped

• Olive oil

• Salt

• 2 tbsp. hazelnuts, toasted

• 2 tbsp. breadcrumbs, toasted

• Red wine vinegar

• Variety of vegetables

• Lemon juice

• Herbs of choice

Directions

Start by roasting the bell peppers and chile peppers over your grill. (If a grill is not accessible, roast at 450 degrees until the skins have blistered.) Allow the skins to become black and charred. Place peppers in a container and allow to sweat for a few minutes. Under cold water, rub the blistered skin off and take the seeds out of the peppers.

Transfer this mixture to a food processor. Add the toasted hazelnuts and toasted breadcrumbs. Process for about 2 minutes. Check seasoning. Add more salt and red wine vinegar to season to taste. If you would like, fold in parsley or mint.