Ok ok, yes of course you can use any fresh tomatoes for this dish – BUT why would you IF you can get your hands on the gems of the Garden State; Jersey Tomatoes? And this is P’RIME TIME!!! The Green Markets, the vegetable stands, your co-worker’s garden and I know you’ve heard me say this before (how about all this summer?) BUT go the extra distance and find locally grown fresh tomatoes, your recipes will love you for it. Chilled soups are an antidote for summer’s heat, and because they take advantage of the season’s fruits and vegetables, they are fresh and full of flavor but low in fat and calories.
ROASTED TOMATO SOUP
12 ripe medium tomatoes (about 1 pound), cut in half horizontally
15 large springs of fresh dill
1 navel orange
1 large clove garlic minced (I would probably use 2)
1 small onion, finely chopped
2 cups low sodium fat-free chicken broth
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2 tablespoons balsamic vinegar
8 tablespoons nonfat plain yogurt
Heat oven to 450 degrees. Roast tomatoes on baking pan, cut side up, until just softened and charred on the edges, 15-25 minutes. Reserve four halves; cut the rest into quarters.
Meanwhile, tie 13 dill sprigs into a bundle with kitchen twine; set aside. Remove a strip of orange zest, 1/2 by 2 inches long; squeeze juice from orange. reserve zest and juice.
Spray bottom of small stockpot with olive oil spray. Add garlic and onions; cook, covered over low heat, stirring, until translucent, about 7 minutes. Add tomato quarters, stock, dill bundle, zest, juice, salt, pepper, and 2 cups water. Raise heat to high, bring to boil. Reduce heat to medium low; let simmer 20 minutes.
Discard dill and zest;puree soup in food processor until smooth; strain, and discard seeds. Add vinegar. Refrigerate. Cut reserved tomato halves into sixteen wedges. Pour soup into eight bowls, garnish with tomatoes, and add 1 tablespoon yogurt. Snip remaining dill over soup; serve with croutons.