September, 1997
Chilled Tarragon Tomato Soup with
Vegetable Confettiand
Jane's Zucchini Sauté
| Two recipes this month, because summer is almost over and the harvest season has arrived. Fruits and vegetables are cheap, plentiful and delicious. We've waited all year for fresh tomatoes and zucchini. Here are a couple of easy ways to use them. |
| Chilled Tarragon Tomato Soup with Vegetable
Confetti 3 pounds vine-ripened tomatoes (about 8 medium) 2 teaspoons balsamic vinegar, or to taste 1 teaspoon sugar, or to taste 1 teaspoon fresh lemon juice, or to taste 1 1/2 cups ice water 1 tablespoon finely chopped fresh tarragon leaves 8 vine-ripened cherry tomatoes 1/4 cup finely chopped zucchini 1/4 cup finely chopped red onion Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Re-season soup before serving. Stir tarragon into soup and thinly slice cherry tomatoes. Serve soup sprinkled with tomatoes, zucchini, and onion. Makes 6 cups. From the Epicurious Recipe File |
| Jane's Zucchini Sauté 1 large red onion, thinly sliced 2 small zucchini, sliced about 1/4 inch thick 2 small yellow summer squash, sliced about 1/4 inch thick 1 or 2 large ripe tomatoes, cut into chunks Big handful of fresh basil, chopped fine Lightly spray a pan with Pam, wipe it and add one or two tablespoons of warm water. Sauté the red onion in the pan until it becomes soft. Add the squash and sauté for about five minutes longer, turning every so often. Add the tomato and basil, cover and cook for another five minutes, or so, until everything has blended nicely together. From the FatFree Mailing List Archive |
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