Yellow Tomato Soup with Roasted Cauliflower and Broccoflower and Cumin-Seed Vinaigrette

By Gail Poll

Serve just warmed through, not piping hot.
Must make basil oil 2 days ahead.

Ingredients

• For the Soup:
• 1 1/2 red onions cut in small dice
• 2 cloves garlic, chopped
• 2 tsp olive oil
• 4 large yellow tomatoes,, peeled, seeded, chopped
• 1/4 c. water
• 1 T. balsamic vinegar
• Kosher salt and freshly ground black pepper
• For the Vegetables:
• 12 slices cauliflower, 2" wide and 1/4" thick
• 12 slices broccoflower, 1" wide, 1/4" thick
• 1 tsp. olive oil
• Kosher salt and fresh black pepper
• 1 T. chopped flat leaf parsley
• For the Vinaigrette:
• 1 tsp. cumin seeds, toasted and crushed
• 1 tsp. red wine vinegar
• 1 T. chopped chives
• 1 T. olive oil
• Kosher salt and black pepper
• For the Garnish:
• 1 c. loosely packed frisee leaves
• 2 tsp. basil oil (optional)
• Freshly ground pepper
• For the Basil Oil:
• Note: makes 1/2 c.
• 3/4 c. firmly packed basil leaves
• 1/2 c. grapeseed oil
• 1/4 c. olive oil

Details

Cooking time 60mins

Preparation

Step 1

For the Soup:
1. Place onions, garlic, and olive oil in large pan. "Sweat" over med-lo heat, about 5 min., until onions are translucent.
2. Add tomatoes and cook, stirring occasionally, about 10 min, until tomatoes begin to dry out.
3. Add water and vinegar and cook another 10 minutes.
4. Transfer to blender and process to a thick soup-like consistency. Add more water if needed.
5. Season with 1/4 tsp each, S and P. Reheat if needed.

For the Vegetables:
1. Preheat oven to 325 degrees.
2. Toss cauliflower and broccoflower with olive oil. Season with 1/8 tsp. each, S and P.
3. Place in single layer on baking sheet and roast 35 to 40 min, till lightly golden and tender.
4. Remove from oven and sprinkle with parsley.

For the Vinaigrette:
1. Whisk together cumin, vinegar, and chives in small bowl.
2. Whisk in olive oil and 1/8 tsp. each S & P.

For the Basil Oil:
1. Place basil and 1T. grapeseed oil in small saute pan. Saute med heat, 2 min, until wilted.
2. Immediately shock in ice water and drain.
3. Chop basil and squeeze out excess water.
4. Put in blender with remaining 7 T. grapeseed oil and 1/4 c. olive oil. Process 3 to 4 minutes, until bright green.
5. Pour into a container, cover and refrigerate for 1 day.
6. Strain through a fine mesh sieve and discard solids.
Refrigerate 1 day, decant, then refrigerate till use - up to 2 weeks.

Assembly:
1.Pour some warm soup into bottom of shallow bowl.
2. Arrange some cauliflower and broccoflower slices atop soup.
3. Sprinkle frisee on top of soup.
4. Drizzle with vinaigrette and basil oil, then top with ground pepper.