Chef de Cuisine Thomas Call • Garden Café at The Grand America
This dish was created because it represents all the parts of a caprese salad but in the form of a soup. It gets even better by adding pesto, crème fraiche and burrata cheese.
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Heirloom Tomato Soup
2 tablespoons extra virgin olive oil
4 large shallots sliced thin
4 cloves garlic sliced thin
2 pounds heirloom tomatoes, cored and quartered
2 cups vegetable stock
1 cup heavy cream
1 teaspoon chopped oregano
1 tablespoon chopped basil leaves
Salt and black pepper, to taste
In a medium saucepan, heat oil. Add shallots and garlic and cook until translucent. Add tomatoes, stock and cream. Simmer until the tomatoes are soft. Puree the soup with a blender until silky smooth. Pass through a fine sieve and add the oregano and basil. Season the soup with salt and black pepper to taste.
In the bowl, garnish with whipped crème fraiche, pesto, buratta cheese, reduced balsamic, olive oil and basil sprouts.
Servings » 6
Source: Thomas Call, chef de cuisine at The Grand America’s Garden Cafe
It’s a riff off a popular dish at the Garden Cafe menu, which replaces pesto and crème fraiche with a mousse of fresh basil and pecorino cheese.
The restaurant sources its heirloom tomatoes from the Downtown Farmers Market, where chefs shop weekly.
Garden Café at The Grand America • 555 S. Main St., Salt Lake City; 801-258-6708.
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