By David Harbilas

As with some recipes that are incredibly simple this one requires some time to get the full effect.

It can easily be made at home; all one needs for any sort of special equipment is a food processor and some coffee filters, in addition to a fine mesh strainer.

The end result, then, is a combination of very clean tomato and corn flavors married together.

This makes for an elegant introduction to any meal, or a nice accompaniment to a tomato salad.

Makes about 4-6 cups of soup

• 5 ripe tomatoes
• 6 ears of corn
• 1 carrot, roughly chopped Read the rest of this entry »

By David Harbilas

Gazpacho is an old recipe that seems to never go out of style.

A raw puree of tomatoes and other vegetables, it’s far more versatile than it first appears.

It can be made chunky, smooth, clear, spicy, mild, or even as a sauce.

My favorite is a simple puree served with basil crème fraiche.

Yields at least ½ gallon of soup

• 6 vine-ripe tomatoes
• 1 red bell pepper
• 1 small red onion
• 1 cucumber
• 3 garlic cloves
• 3 tablespoons red wine vinegar Read the rest of this entry »

By Michael Nolan

Ingredients
• 4 large tomatoes
• ½ cup Vidalia onion (any mild, sweet variety will do), chopped
• 3 Tbsp Olive oil
• 1 Tbsp lemon zest, grated
• Fresh basil & rosemary
• 2 cups vegetable stock (you could use chicken if you like)
• Sea salt & Black pepper to taste

1. In a food processor, puree tomatoes until smooth. I leave the peels on, but you can remove the seeds and peels to suit your taste.

2. Sauté onions and fresh rosemary in olive oil over medium heat, approximately 8-10 minutes or until translucent.

3. Lower heat, add lemon zest Read the rest of this entry »