In tomorrow's Food section, you'll find a story on a dinner at Brookwood Community Farm in Canton, held in a field last month. Local cooks Suzanne Lombardi, founder of Tiny Trapeze Confections, and Joan MacIsaac, co-founder of Effie's Homemade in Hyde Park, offered this soup in shot glasses. They also made grilled eggplant caponata, wild striped bass, green bean and fingerling potato salad, and hot-milk sponge cake. Diners ate beside a field of vegetables and flowers.
Chilled heirloom tomato soup
6 medium heirloom tomatoes, cored, peeled, and roughly chopped
2 stalks celery, strings removed, stalks roughly chopped
1 cucumber, peeled, seeded, roughly chopped
1/4 cup olive oil
1 teaspoon honey
Dash of hot sauce
Pinch of cayenne
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh basil
1. In a food processor, combine the tomatoes, celery, and cucumber. Pulse the mixture until it forms a puree.
2. Transfer to a bowl. Stir in the olive oil, honey, hot sauce, cayenne, salt, and pepper.
3. Cover and chill for 1 hour. Taste for seasoning and add more salt or hot sauce, if you like.
4. Ladle into bowls and garnish with basil. Adapted from Suzanne Lombardi
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.