Ingredients:
Preparation:
Combine all ingredients and drizzle vinaigrette on top.
Vinaigrette: Eureka Lemon oil / Tangerine Balsamic
Ingredients
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste
Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Serves 4-6
Ingredients
* 2 1/2 lbs. heirloom (or conventional) tomatoes, peeled and cut into big pieces
* 1 clove garlic
* 6 leaves basil, plus extra for garnish
* 4 tbsp. Oli + Ve Extra Virgin Olive Oil
* 2 tbsp. Oli + Ve Red Wine Vinegar
* 2 cups low-sodium chicken broth
* 1 pinch salt
* 2 pinches sugar
* 2 cucumbers, peeled
* 1 red watermelon
* 1 golden watermelon (if available)
Directions
1. Puree tomatoes, garlic, basil, olive oil and vinegar in a food processor. Put mixture in a pot and add chicken stock, salt and sugar. Heat soup until warm. Place pot in a large bowl filled with ice. Refrigerate until thoroughly chilled, at least 2 hours.
2. Use a melon baller to scoop out cucumber and watermelon. Place in bowls. Add soup. Garnish with basil. Serve.
Serves 6 to 8
(adapted from Greenbrier resort)