Two Glorious Tomato Soups

I was so inspired by these two recipes, that I didn't contemplate two tomato soups on the menu together. They're even nearly the same color, but it is tomato season after all. Their differences though, are astounding. One is hot and one is cold, and these are, each standing alone, about as glorious as tomato soup can be.I've been asked for the recipes, by nearly every single person who has ordered one or the other, so here they are. Easy, spectacular, tomatoes with star quality!

Hot:
Creamy Sun Dried Tomato
foodandwine.com

1 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 garlic clove, sliced
1/2 c oil-packed sun dried tomatoes, coursely chopped (this is all going into a blender, so you can be careless)

1 tomato, diced
3 cups chicken stock
2 thyme sprigs
1/2 tsp salt
1/4 tsp pepper
1/4 c heavy cream



In a large soup pan, melt the butter and oil. Add the onion and garlic, and cook over moderate high heat, stirring often till softened (about 4 minutes).

Add the sun-dried tomatoes, diced tomato, stock and thyme. Add salt and pepper; bring to boil.

Cover and simmer over low heat until vegetables soften (about 20 minutes)

Discard thyme sprigs and blend the soup in a blender, in batches. Add cream and serve with chunky gorgonzola sprinkled on top.



Cold:
Salmarejo
Bon Apetit, August 2011

4 lbs of tomatoes (16-20 Roma tomatoes)
3 toasted slices of sandwich bread, chopped into cubes
1/4 cup toasted slivered almonds
4 crushed garlic cloves
1 tsp red wine or sherry vinegar
1/2 cup olive oil
Salt and pepper

Cut an "X" in the bottoms of 12-15 of the tomatoes, and drop into boiling water for 1minute

Strip the skin off, and force pulp and juice through a strainer into a bowl (I use the back of a spoon to force through)

Discard the pulp left behind in the strainer

Core and chop the other 4-5 tomatoes

Add bread, toasted almonds, raw chopped tomatoes and garlic cloves to the bowl of strained tomato

Mix well, and puree in blender, in batches

Add vinegar

With blender still running, slowly pour olive oil in a stream, into blender

Puree until smooth and frothy---about 3 minutes

Season with salt and more vinegar, if desired


Chill for about 2 hours and serve with garnish

Garnish suggestions:
capers, chopped boiled egg, breadcrumbs toasted with olive oil and lemon juice, chopped prosciutto or thinly sliced ham, chopped bacon, chopped tomato, diced red onion...