Chilled Soup for Dr. Suess

At the end of the month I will be catering a large VIP event for the school that I work for. The PTO holds an annual auction that has an option that allows you early access to the event plus cocktail and appetizers. In the the past this event has been catered by the PTO. Usually a parent steps in and takes on the job. However, this year, they’ve asked for my help.

I’m very excited for the opportunity. You see, I have also donated a dinner party to be auctioned off at the event. Last year, my dinner party sold for $800. And that was without anyone tasting my food. This year, since I’ll be doing the event prior to my dinner party coming to the table for bidding, I’m hoping to raise at least $1000 for the school.

I’ve been given free reign of the menu, with one catch. The theme of the auction is Dr. Suess and so the foods should be colorful and whimsical. On the menu I have things like; green eggs and ham (wasabi deviled eggs with crispy prosciutto), Bratwurst sliders, Black bean and green chili empanadas, a fruit and brie display, cheese ravioli with deconstructed pesto, chilled shrimp with bloody Mary cocktail sauce, and the recipe I tested tonight, chilled tomato and yellow pepper soup.

I always love being at events that pass soup. I’ve had tomato soup served in martini glasses with a pimento cheese garnish, gazpacho, and minted pea soup. There are the fruit soups (a.k.a smoothies) and other chocolaty liquids served in mini bowls or shot glasses. I just think it’s refreshing and unexpected. I knew I wanted to do a colorful soup and I knew I wanted it to be layered. I love chilled tomato soup. It’s light and refreshing and so different than the thick cloying tomato juice that you are probably thinking of. I also love yellow peppers. They are sweet and juicy and taste delicious. Viola! The soup concept was born.

For the Tomato Soup:
2 large beefsteak tomatoes
1/2 garlic clove
1/2 med shallot
1 tablespoon olive oil
salt and pepper to taste

Step 1: Concasse 2 beefsteak tomatoes
Step 2: In a hot saute pan, heat 1/2 a medium shallot and 1/2 garlic clove
Step 3: When the garlic and shallot start to become arromatic, add the tomatoes and cook for 10 minutes
Step 4: Puree in a food processor
Step 5: Season to taste
Step 6: Chill in the refrigerator for at least 1 hour

For the Yellow Pepper Soup:
2 large yellow bell peppers
1/2 garlic clove
1/2 med shallot
1 tablespoon olive oil
salt and pepper to taste

Step 1: Roast the shallot and yellow peppers in the oven for 30 minutes
Step 2: Put the peppers and shallots in a plastic bag and zip shut until the peppers are cool enough to handle
Step 3: Peel the peppers and add everything into the food processor
Step 4: Puree in a food processor
Step 5: Season to taste
Step 6: Chill in the refrigerator for at least 1 hour

Gently layer the tomato soup on top of the pepper soup. I like to serve soup for a crowd in shot glasses. It’s fun and little so your guests don’t feel like they are eating too much before the main meal. I garnished with basil oil and a few leaves. On the night of the event I think I’m going to garnish with chive oil since the basil oil has a tendency to blacken if not properly pureed.

I think this one is a real winner.

Always thinking of the next meal

-Katie