Living in a new town and finally getting around to post again. The farmer's markets are in full swing and have been providing me with wonderful produce this summer. The latest grab was a 1/2 bushel of tomatoes. After canning most of them, I simmered the remainder for about an hour to break down all of the tomatoes into a nice sauce consistency. The next question was what to do with it? Well lunch it was, so here my recipe for Spicy Tomato Soup:
2 T Extra virgin Olive Oil
1 Onion, sliced thin
1 Jalapeno, sliced thin
2 cloves garlic, minced
1 Stalk Celery, chopped
1/4 C dry sherry
2 C tomato sauce
1/3 C heavy cream
1/3 C water
1/3 C jasmine rice
salt, to taste
1 t dried basil
1 t dried oregano
1 T lemon juice
Heat the oil in a medium saucepan over medium high heat. Add onion, jalapeno and celery and cook until beginning to soften, about 5 minutes. Add garlic and saute for another minute. Add sherry and cook until moisture has reduced by about 2/3, about 3 minutes. Stir in tomato sauce, water and heavy cream. Add basil and oregano and bring to a simmer. Stir in rice and cover pot. Let simmer for 12 minutes. Add salt and lemon juice and serve!
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