Roasted Red Pepper Tomato Soup

         Roasted Red Pepper Tomato Soup

Ingredients:

3  sweet red peppers 
8  cups tomatoes, chopped
2  vegetable stock cubes (or chicken)
2  tablespoons sugar 
1/2  cup cooking cream 
4  tablespoons butter 
    fresh basil
    salt 
    white pepper 

Directions:

1.Grill the peppers, turning frequently, until bla ckened all over. 

Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. 
2.Puree peppers and tomatoes in a blender or food processor. 
Strain out seeds. 
3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.

Chopped Cucumber, Pear, and Fennel Salad

Chopped Cucumber, Pear, and Fennel Salad

Ingredients:

2 pounds cucumbers
1 large fennel bulb cut into 1/2" squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper
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Preparation

Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.