Modern American Cuisine, Created with Local, Seasonal Produce
and Accompanied by an Award Winning, All-American Wine List

American Season's Recipes

Chilled Bartlett Farm Yellow Tomato Soup Shooter
(Obliviously you can use your local farm tomatoes or good quality store bought)

Ingredients

2 lbs of Bartlett farm yellow tomatoes, small diced (1/4 inch dice)
1/4 cup Spanish onion finely diced
4 cups water for soup and one for basil
1 teaspoon extra virgin olive oil
1 tablespoon fine sugar
1.5 tablespoon kosher salt
1 teaspoon pepper
1 cup crème fraiche or sour cream
1 cup basil leaves

Method
In a medium sized sauce pan, heat oil until it ripples. Reduce to a medium heat, add onions and tomatoes. Cook until onions are soft and add water, 1 tablespoon salt and sugar. Continue to simmer for twenty minutes, stirring occasionally. Puree in a blender until smooth and strain through a fine sieve to remove seeds and skin, chill for at least 1.5 hours.

Bring one cup of water to a rolling boil in a small sauce pan. Add 1/2 tablespoon of salt, remove from heat and quickly blanch basil (about 30 seconds). Strain from boiling water, and while still in the sieve, drop the leaves into a bowl of ice water to shock (this stops them cooking and helps retain the green color). Remove from ice water and squeeze out extra water in a paper towel. Place basil, crème fraiche and 1 teaspoon of each salt and pepper into blender and puree until smooth and bright green

Pour chilled soup into a shot glass or espresso cup and place a dollop of basil crème fraiche on top.