Spicy Roasted Tomato Soup

Give comforting tomato soup a peppery kick with garlic, onions, and cayenne.
Spicy_Roasted_Tomato_Soup

Ingredients:

4 cups canned tomatoes in juice, drained
1 Tbsp. olive oil
4 Markon First Crop Roma Tomatoes, diced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1/2 cup Markon First Crop Yellow Onion, chopped
3 sprigs Markon First Crop Thyme, remove stems
2 cups vegetable stock
2 large Markon First Crop Basil leaves, chiffonade
1/2 cup sour cream
1 baguette (sliced 1/4-inch thick; toasted with olive oil and pepper)
2 tsp. cayenne pepper
Salt and pepper, to taste

Instructions:

Saute garlic and onion in olive oil over medium heat until translucent. Add canned tomatoes, thyme, and stock; simmer 15 minutes. Add cayenne, salt, and pepper. Place in blender; pulse to just combine (not puree).
In small bowl, mix basil and sour cream. Ladle soup into four bowls; top with diced Romas and a small spoon of sour cream. Garnish with crostini. Serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.