Photo worthy... Tomato Shooters

Well, this summer I was asked to be a contributing editor for Distinction Magazine, out of Tidewater, Va...

We went to this fabulous farm in Pungo, and did an amazing spread.. I created recipes to go with food grown there as well as from the Tidewater area..

Tomato Basil Shooters

Ingredients:

2 tbls olive oil 2 sprigs basil

1 red onion sliced salt and pepper

1 shallot sliced finely chopped chives

2 cloves garlic, halved basil to garnish

2lbs ripe tomatoes stemmed, cut into chunks

1 bouquet garni 1tbls vegetable bullion

2 tbls honey

Heat the olive oil in heavy bottomed pot. Sautee the onion and shallot gently for about 4 minutes or until lightly golden in color. Add the garlic and chives , saute for 3 minutes. Add the tomatoes, bouquet garni, honey and basil. Simmer gently for 30 minutes, seasoning with salt, pepper and boullion partway through the cooking. Remove the bouquet garni.

Blend the soup in a blender or cuisinart. Repeat the process of blending several times.

This soup is great served hot, for lunch or even breakfast....

But, for summer I like it chilled overnight and served as a great appetizer in a aperitif or cordial glass or even a shooter!!!!!

Don’t forget to garnish with the fresh basil..