The chefs at SOHO have been featuring fresh, seasonal ingredients in dishes all summer – from a summer primavera to a peach salad. For cooks working with seasonal vegetables at home, SOHO’s executive chef, Joe Ahn, is passing along another summer recipe, this one featuring the state vegetable of Georgia, the Vidalia Onion.
Grilled Tomato and Vidalia Onion Soup with mini Goats’ Cheese Grilled Cheese (Serves 4)
1 quart San Marzano Italian canned tomatoes (slightly crushed)
1 Vidalia onion (or any sweet onion) (peeled and lightly oiled)
1 oz. extra virgin olive oil
1/2 oz. fresh basil
Salt and fresh ground pepper (to taste)
2 slices sourdough bread
1 oz. goats’ cheese (or your favorite cheese)
1 teaspoon butter or olive oil
Slice onion into large rounds and grill well on both sides. Sauté onion in olive oil until soft. Add tomatoes and bring mixture to a boil. Add basil and salt and pepper to taste. Blend mixture until smooth and serve.
Spread cheese in between two slices of bread and lightly brown on both sides in medium-heated non-stick pan. Cut sandwich into four pieces and use to garnish soup.