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Tomato
Tomato Soups
Creamy Roasted Tomato and Garlic Soup Recipe
Ingredients 
10 plum tomatoes, halved lengthwise, seeds removed
7cloves garlic, coarsely chopped
Salt and freshly ground pepper
4 Tablespoons olive oil, divided
1 yellow onion, diced
1 carrot, peeled and diced
3 cups vegetable stock
1 tablespoon chopped fresh thyme
1 1/2 cups heavy cream
Directions
Preheat oven to 325 F. Place tomatoes & garlic on a cookie sheet or roasting pan. Add salt and pepper, drizzle with 2 tablespoons of olive oil and toss to coat. Roast for approximately 35 minutes, or until the tomatoes are soft.
Heat the remaining 2 tablespoons of olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. While soup is simmering, place the cream in a small saucepan and cook over medium heat until reduced by about half. Using an immersion blender, puree the tomato soup mixture until smooth. If using a blender, transfer the soup in batches and puree until smooth, then return to pan. Add reduced cream to the blended soup and cook for 5 minutes.
Gazpacho Recipe
Ingredients
1 English cucumber, peeled, halved and seeded (scrape seeds out with a spoon)
2 red bell peppers, cored, seeded & cut into quarters
4 plum tomatoes, cut in half and seeded
1/2 red onion, cut in half
3 garlic cloves, minced
1 tablespoon jalapeño, stemmed, seeded and minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup good-quality olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
2 tablespoons finely chopped fresh basil
Directions
Put each vegetable separately into a food processor and pulse until it is coarsely chopped but still chunky. Do not over-process. After each vegetable is processed, place them together in a large bowl.
To the bowl of vegetables add the garlic, jalapeno, tomato juice, vinegar, olive oil, salt, pepper and basil. Mix together well and chill before serving.
For best flavor, make one day ahead and refrigerate until ready to serve.
