Summer Chilled Soup
It’s always summer here, and with our temps still reaching the 80s, this chilled tomato soup was a perfect way to start the meal. Chef Acol rubs the inside of the entire bowl with wasabi paste, allowing each bite to have a perfect kick and, in his words, a “bit of a nose flower.” The soup itself is a delightfully simple take on traditional gazpacho—roasted tomatoes blended with olive oil, salt, and pepper, topped with locally sourced micro greens. It’s served with a dainty bundle of cucumber sticks stacked, tied, and tucked into the middle of the soup. This is a dish of delicate smoothness. Even better, it’s packed with nutrients. Tomatoes are an excellent source of lycopene and other antioxidants. And there’s one other reason to grab this delicious starter: eating tomatoes has long been linked to heart health, helping to lower overall cholesterol and triglycerides.