Spicy Tomato Soup

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!

Jajik - Cold Cucumber Soup

I had a request for the cold cucumber soup recipe that I used to serve at Haymarket. As that wasn't my own recipe and I don't want to give out others secrets, here is one that I enjoy.

Jajik
Serves 6
2 cucumbers, peeled and seeded
1 tomato, seeded
16 oz plain yogurt
1/2 C chopped mint
1/2 t cayenne pepper
salt to taste
white pepper to taste
ice water to thin the yogurt

Dice cucumbers and tomato. Combine all ingredients except water. Add water until you have your desired consistency. Refrigerate for 4 hours before serving. Garnish with mint sprig.