Chilled Heirloom Tomato Soup with Watermelon, Basil, Habanero

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It’s almost the end of September and yet I find myself holding on to the heels of summer. Feeling like I was running out of precious time I loaded up on heirloom tomatoes, corn and peppers from the farmer’s market last weekend. Feeling inspired by the produce I wanted to keep things very simple but unique at the same time. I tried out the combination of tomato and watermelon. I had felt hesitant about this pairing when I’ve seen it on menus before but I knew with sweet heirloom tomatoes it would be delicious.

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I skinned and pureed reddish hued heirloom tomatoes and seasoned it with fleur de sel and freshly cracked black pepper and placed it in the fridge to chill. I plated cubed watermelon in a soup bowl with basil, minced habanero, lemon oil and freshly cracked black pepper.

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Figs in Salad

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Maggie’s Farm winter mix of salad greens along with fresh figs, fourme d’ambert, toasted walnuts, and walnut oil & sherry vinegar dressing. Pungent, sharp, sweet, nutty, pleasantly acidic.