Chilled Tomato Soup with Yogurt

I adore tomato soup.  Especially in summer, when tomatoes are the ripest and juiciest, and the weather is warm, warm, warm.  This weekend was a holiday, and we had some friends in town from Germany, so it became this long and drawn out Bacchanal of food and wine.  Last night, I needed something light, not too filling and delicious.

I decided to make my tomato soup as always, but instead of adding fresh cream at the end, I decided to add low-fat greek yogurt.  The end result was incredible.  I don’t think I ever want to have tomato soup with cream again, EVER!!!!

The soup was smooth and luscious, but the yogurt gave it this wonderful tang, almost as if you had added sour cream, but without the fat!  And with only 2 tbsp of olive oil, you know you are giving yourself a heart-healthy and delicious treat!

So, here’s what you’re going to need:

For 3 people

4 large tomatoes, grated

1 large onion, chopped

1 clove of garlic, minced

2 tbsp olive oil

8 sundried tomatoes, chopped

1 tsp of fresh thyme

1/2 tsp cinnamon

400ml of vegetable stock

200g low-fat greek yogurt

salt and black pepper to taste

In a large stock pot heat the olive oil over med-high heat, add your onion and garlic and cook for about 5 minutes, or translucent.  Add your tomatoes and cook another 5 minutes.

Add your sundried tomatoes, thyme, cinnamon and vegetable stock.  Bring to a boil, and lower the heat to medium.  Cook for about 10-15 minutes.  Take off the heat, let it cool and blend your soup.  Strain the soup with a chinois, and add the yogurt and whisk until incorporated.  Add your salt and pepper to taste, serve immediately or let cool in the fridge for 2-3 hours to have a silky smooth gazpacho-like soup.

From my kitchen to yours,

Carla

Grilled Three Cheese, Coppa and Sundried Tomato Sandwich

Sunday nights are our relax nights.  I generally don’t like to make a huge fuss in the kitchen because after a week’s worth of cooking for work, and then a dinner party or two….I don’t feel like cleaning again and again.  Grilled cheese is our go to sandwich.  My daughter loves cheese (like her mom) and my boyfriend does too.  Tonight we decided to go the Italian route since my boyfriend is Italian too.

I love coppa, or what you might know as cappocollo….which basically means top of the neck.  That is the area of the pig from wich Coppa is made from.  It is so incredibly tasty, stronger than prosciutto, but not as strong as our Jamon Iberico.  And sun dried tomatoes….well, I have an unhealthy obsession with them.  I became obsessed with them when I went to Sicily 10 years ago, and I think the Sicilian sun dried tomatoes are the best.

This is an incredibly decadent grilled cheese because of the addition of three cheeses.  I chose Scamorza, which is a smoked, hard mozzarella, Welsh Cheddar and Emmenthal, or what we know as Swiss Cheese.  The Emmenthal helps to mellow the sharpness of the cheddar and smokiness of the scamorza.  Feel free to use your favorite cheeses, and don’t stop at three, I only did because that is all I had.

So here’s what you’re going to need:

Serves 3

6 slices bread

2 cups grated Emmenthal, Scamorza and Cheddar

100g coppa

6 sundried tomatoes, chopped

2 tbsp butter, softened

Start heating up your grill or skillet

Butter all sides of your bread, and top with the coppa, sundried tomatoes and your shredded cheese.

Place on your hot grill and press down with a large spatula for about 2 minutes.  Flip and cook, pressing down, for another 2-3 minutes.  Serve immediately.

From my kitchen to yours,

Carla