What's for Dinner?: Spicy tomato soup

In building on my Playing with Your Food column topic this week, I am a strong supporter of local businesses, farm to table and, in general, great food.
May 24, 2014

In building on my Playing with Your Food column topic this week, I am a strong supporter of local businesses, farm to table and, in general, great food. 

How many times have you driven down the road and noticed someone selling on the side of the road. How many times have you actually stopped and bought something? 

I stop pretty often to browse, hear their story and support a small farm. But I don’t want to get too far into this topic until next week. 

For this recipe, I am using a product bought from a gentleman who sells canned goods in Lebanon.

Spicy Tomato Soup

Ingredients

1 jar spicy tomato cocktail (I buy this from an old man on the side of the road on S. Hartmann.)

2 fresh jalapenos (Habaneros may be substituted for more heat.)

1 sprig of rosemary

1 ounce fine-grade Parmesan (optional)

salt and pepper to taste

Directions

Separate the rosemary leaves from the stem and combine all ingredients in a blend. Puree until there are no visible peppers or rosemary left. Pour into a soup pot, and bring to a boil. Reduce heat, and simmer until the soup thickens slightly. Garnish with shredded cheese or crostini made Friday. 

Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services and is operations manager for Vin Fine Wine & Spirits in Lebanon. Email him at wilsoncountycritic@gmail.com. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.

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