Its starting to get really WARM in Georgia, so our soup choice for this week is chilled. But this easy to make, “Provencal” inspired soup is equally delicious hot or cold. We’ve dressed it up in this picture with a shrimp topper, but you can serve it as we have in the recipe – with a little crumbled goat cheese or a dollop of pesto.
Herbes de Provence is a blend, full of good for you herbs and spices like savory, rosemary, thyme and oregano among others. Savory is an herb that we don’t use often – but it packs a delicious nutritional punch in its green leaves. Savory is related to rosemary and thyme but has its own nutrition health benefits. The leaves and tender shoots carry incredibly high-quality chemical compounds (*thymol being the most beneficial) that are known to have been anti-oxidant, disease preventing and health promoting properties. In addition, dietary fiber in this herb helps reduce LDL or bad cholesterol while increasing HDL or good cholesterol levels.
Chilled or NOT Tomato Soup
- 2 (15 OZ) Cans Fire Roasted Tomatoes
- 4 Cups Red Onion, Chopped
- 2 TB Extra Virgin Olive Oil
- 1 Tsp Turmeric
- 1⁄2 Tsp Black Pepper
- 3 Garlic Cloves, Grated
- 4 1⁄2 Cups of Tomato Juice or Low Sodium Vegetable Juice
- 1 ½ TB Herbes de Provence
- Zest of 1 Lemon
- 2 Roasted Red Bell Peppers, Chopped
- Sea Salt and Black Pepper to Taste
In a stockpot, sauté the onion in the olive oil, turmeric and black pepper until wilted and golden. Add in the garlic and cook and stir until fragrant
Add in the tomatoes, juice, Herbes de Provence, lemon zest and roasted red peppers and place in the fridge overnight. (Or as long as possible.)
Remove from the fridge, and puree with an immersion blender. To serve, place the soup in small bowls. To serve, sprinkle with goat cheese, add a dollop of pesto, or a boiled shrimp as we have done in the picture.