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Creamy Chipotle Tomato Soup

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We have one of those Kinect sensors for the Xbox 360. We bought it on a whim a few months ago, in search of something fun and active to do as a family while we were all cooped up during the chilly winter months. We picked up a few games for the kids and ourselves and we played them often for about two weeks time. Then, our enthusiasm for our new toy waned and the games have gathered dust since.

Mostly, we use the Xbox 360 for watching movies and shows through Netflix. And my husband enjoys the convenience of the Kinect’s voice-command abilities. I, however, have been unable to get comfortable with shouting commands at the little sensor which sits perched on top of my tv. It just feels so We’re the Jetsons to me. Just can’t do it.

My husband, amused at my apprehension to talk to the machine, got a bit surly with it the other night. He started yelling at it, Xbox, make my dinner. Xbox, take a hike. Xbox, smell my feet. At each command, Xbox, upon hearing its name, would stop and try to process the request. Poor, confused Xbox was dutifully attempting to identify and obey each given command, while we sat by and giggled as it struggled.

Well…I’m pretty sure my husband broke the sensor with this little game. It hasn’t worked correctly ever since. It now requires most commands to be repeated multiple times or firmly shouted before it responds. It appears we’re dealing with a little case of boy-who-cried-wolf. The Xbox no longer believes we’re serious when we call it. Either that or it’s just angry and being difficult. It’s smart. It’s learning. And it freaks me out.

Thankfully, I am not reliant on the Xbox for doing my laundry or cooking my dinner.

We’re right about at that time of year when gardeners are proudly reaping the fruits of their labor in the form of baskets full of ripe, delicious tomatoes. I myself did not undertake trying to grow anything more than a few herbs and a beautiful flowering plant, which I promptly killed. I can grow some darn fine humans, but the ability to grow things in dirt eludes me. I buy my tomatoes at the grocery store and they have been garden-fresh, ripe, and delicious lately…the perfect tomatoes for fresh tomato soup. At any other time of the year, you might be wise to use canned tomatoes when making tomato soup, but now is the perfect time to use the season-peak ones you’re harvesting from your gardens or picking up in local farmer’s markets.

I give my tomato soup a spicy, smokey flavor with the addition of a chipotle pepper. A bit of heavy cream balances the spice and gives the soup a rich texture. The soup is garnished with a few homemade croutons and a couple dashes of chipotle tabasco sauce. On the side, I served a simple mixed green salad tossed in a ginger vinaigrette and grilled brie and gouda with bacon on French baguette. I’m fairly certain that the Xbox would have been incapable of coming up with something so perfectly simple and delicious as this…but don’t tell the Xbox I said that.

Creamy Chipotle Tomato Soup

Ingredients

  • 3 pounds ripe tomatoes, peeled and deseeded, coarse chopped*
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, smashed
  • 1/2 cup vegetable stock
  • 1 chipotle pepper (from a can of chipotles in adobo)
  • 3 tablespoons tomato paste
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • Cayenne pepper, to taste
  • Chipotle Tabasco Sauce, optional (for garnish)

*Click HERE to see my photo guide on how to peel and deseed tomatoes.

Directions

Heat the olive oil in a large pan over medium heat. Add the onion. Cook for 7-10 minutes, stirring frequently, until tender and translucent. Add the garlic and cook for another minute or two. Add the tomatoes, vegetable stock, chipotle pepper, and tomato paste. Simmer over medium/medium-low heat for about 25 minutes, stirring frequently. The tomatoes should almost completely break down during the cooking time. Allow the mixture to cool slightly, then transfer to a food processor or blender. Blend until smooth, then return to the pan. Add the cream. Season with salt, to taste (about 1/2 teaspoon should do the trick). Add cayenne pepper, to taste, if additional spiciness is desired. Warm gently over medium-low heat.

Garnish with a few dashes of chipotle tabasco and homemade croutons.

Makes 2 generous servings

* For the homemade croutons, simply toss a few chunks of French bread in a bit of olive oil, season with cajun seasoning or any other seasoning, then bake in a 375 degree oven until toasted, about 10 minutes or so.

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Watermelon Tomato Summer Salad

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I’m beginning to feel like I’m being set up to play the role of the little old lady who swallowed a fly. I live in a quiet suburban neighborhood outside of Syracuse, NY. It’s a peaceful neighborhood, filled with big, old trees; trees with stature and history. But it’s not a wooded area, by far. It’s neither city, nor country. Just a nice, old suburban neighborhood.

And as in many suburban neighborhoods, we have the occasional sightings of small woodland creatures; squirrels, chipmunks, an infrequent rabbit…nothing too unusual. Every so often, we have the pleasure of spotting a befuddled deer standing in the middle of the road, before it gallops off to find its family. But lately, these sightings are becoming more common and increasingly bizarre. Deer seem to be everywhere these days. (One of them even charged my husband’s car the other night.) And I’ve yet to figure out the large crane-like bird I spotted standing beside the small creek which runs behind my local Target.

Since our yard is fully fenced, animal sightings (aside from our own labrasaurus rex) on our property were once rare. Lately however, it’s a practical wild kingdom out there. Our perimeters have been breached. We are now the proud step-parents of a sweet brown bunny with a fluffy white tail, an orange mouse-catching tabby cat, at least one chipmunk, and a woodchuck…all of whom visit on a regular rotating basis whenever the kids or dog are not occupying the yard. Just this morning, I watched as the tabby cat (sans mouse) took his patrolling position atop the fence, much to the dismay of the woodchuck who was leisurely roaming the yard. It’s like my very own menagerie out there. Anyone know what woodchucks eat?

She swallowed the deer to catch the woodchuck. She swallowed the woodchuck to catch the crane. She swallowed the crane to catch the cat. She swallowed the cat to catch the mouse. She swallowed the mouse to catch the fly… I don’t know why she swallowed the fly. Perhaps she’ll die.

I don’t think I like where this is all headed.

But it’s no wonder my neighborhood is being taken over by the wild. It’s been absolutely gorgeous out there. Gone are the winter coats and gone are the days of heavy macaroni and cheeses, filling casseroles, and slow-cooked roasts. This is the time for simple grilled foods and light, refreshing side dishes, like this watermelon and tomato salad. This salad just screams summer to me. Sweet watermelon and fresh orange segments are tossed with summer-ripe tomatoes in a light orange-dijon vinaigrette. It’s beautifully vibrant in both color and flavor!

I served this summery salad as part of our Father’s Day dinner, aside slices of grilled flank steak, which I drizzled in balsamic reduction and topped with gorgonzola and homemade crispy onion straws. It’s a perfect meal to bring in the summer!

Watermelon-Tomato Summer Salad

Ingredients

  • 2 cups seedless watermelon, scooped into small balls
  • 1 cup cherry tomatoes, halved
  • 2 oranges, segmented*
  • 1/4 cup red onion, thinly shaved
  • 5-6 fresh basil leaves, chiffonade**
  • 1/4 cup orange juice
  • 1/8 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon orange zest (from one of the oranges)
  • Salt
  • Crushed red pepper
*Click HERE to see my photo guide on how to segment an orange.
**Click HERE to see my photo guide on how to chiffonade.

Directions

Combine the watermelon, cherry tomatoes, orange segments, red onion, and basil in a bowl. In a separate bowl, whisk together the orange juice, olive oil, red wine vinegar, mustard, and orange zest until well blended. Season with salt and crushed red pepper as desired. Pour the vinaigrette over the fruits and toss to combine. Serve chilled.

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