Gastronomous

It’s the end of the season, and we are surrounded with over-ripening tomatoes! We can also feel to cool in the air and a warm bowl of soup with a nice slice of panini bread with mozzarella just hits the spot!  Think of it as the grown-up version of the canned tomato soup and grilled cheese…. yummy wasn’t it?

 The taste of vine-ripened, over-ripened or just less that perfect tomatoes shines in this recipe! Basil gives a hint of sweetness and sophistication. Top with a couple of grinds of fresh white pepper and you are set for an evening of delight!

Ingredients:
2 lbs ripe tomatoes, peeled cored and chopped
2 cups chicken broth ( look for low sodium and soy free)
1 shallot chopped
1 Tbls olive oil
1/2 cup heavy cream 
4 springs fresh basil
1 tsp balsamic vinegar
In a large soup pot, sauté the shallot with the olive oil, till soft. Add the tomatoes, the broth. Tie the basil together with twine and add to the pot, add salt and pepper to taste. Bring to a boil over medium heat till reduced by one fourth. Let cool and remove the basil.
Once cool puree the soup in a food processor, or use an immersion blender. Place back in the pot and bring to a simmer, turn off the heat and stir in the cream and the vinegar. Taste again for salt & pepper.
ladle into serving dish and garnish with fresh basil