Ranch Style

Chilled Tomato Soup With Bacon Croutons

Serves 10

2 1/2 tablespoons best-quality olive oil, divided

1 small onion, diced

1 clove garlic, minced

Large pinch red chili flakes

Pinch fennel seeds

Leaves from 1 small bunch (about 3/4 ounce) basil

Leaves from 2 sprigs (about 1/4 ounce) tarragon

Leaves from 2 sprigs (about 1/4 ounce) dill 6 cups chopped ripe tomatoes,

about 2 pounds

2 cups good-quality chicken broth, or homemade light chicken stock

or vegetable stock

1 1/2 teaspoons salt

Freshly ground black pepper

1 1/2 tablespoons sherry vinegar

Croutons with Bacon-Blue

Cheese Crumble (recipe follows)

Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the onion, garlic, red chili flakes and fennel seeds and cook for 3 to 5 minutes, until the onion is softened slightly and the garlic is aromatic. Add the herbs and cook 30 seconds longer, until wilted. Cool slightly and place in a blender with the tomatoes, broth or stock, salt, a couple of grinds of pepper and the sherry vinegar. Blend on high speed for 1 minute, then strain through a fine-mesh strainer. Chill at least 2 hours before serving; adjust seasoning. To serve, ladle a generous 1/2 cup of soup into each of 10 bowls. Divide the croutons among the bowls and sprinkle with the bacon and blue cheese mixture. Drizzle with the remaining olive oil and serve.

croutons with bacon-blue