Marjorie Druker, chef/owner of New England Soup Factory, welcomed college students back to Boston by sharing her recipe for Chilled Heirloom Tomato Soup.
Druker prepared the soup on her porch in Newtonville on a warm summer day. Here's her recipe:
Chilled Heirloom Tomato Soup With Avocado & Lime
-4 cups of freshly cut tomatoes
-4 cups of tomato juice
-1 lemon & 1 lime
-4 oz. of Extra Virgin Olive Oil
-1 shallot, sliced
-2 scallions, sliced
-1/2 Thai chili pepper
-Himalayan pink salt (to taste)
-6 fresh mint leaves
-A few sprigs of cilantro
-2 Teaspoons of sugar or simple syrup
-2 avocados, diced
Place all of the ingredients except for the avocados into a blender. Blend until smooth, but still a bit chunky.
Fill each bowl with chopped avocado and pour soup over the top of each dish. Garnish each and enjoy! Serves 6.
Chia Black Pepper & Salt Popcorn
Terra Chips & Blue Corn Chips
Extra Virgin Olive Oil, Mint & Cilantro
"I went to Johnson & Wales College in the early 80’s to study culinary arts. I was on the meal plan but I liked my own food so much better! Most days I would prepare food in my room and the whole hallway smelled like garlic. That’s when everyone came knocking on my door!"