The Black Krim is a Russian Heirloom. The fruits are rather large and misshapen. This one would not win any beauty contests. But the flavor! Nice and rich, a bit smokey even. Great just as they are off the vine or cooked up, as in this soup.
Mr. Stripey is a more brightly, bi-colored English Heirloom. The fruit is smaller and very mild. A great addition to any salad and a nice balance with the Black Krim.
I added a few Romas to the soup to give it a great body and a bit of thickness.
This fresh soup is a cinch to make. You can serve it at room temperature, cold from the fridge or hot like I did. The recipe is a great starter with lots of options. You can add a bit of heavy cream or half and half for a creamier version, spice it up with corn, black beans and chili powder, top it with a dab of diced cucumbers or even cook it down for a light pasta sauce.
Here is my recipe for a quick fresh, light tomato soup. The croutons give it a bit of crunch with a kick of rosemary which blends well with the basil and tomatoes.
Fresh Heirloom Tomato Soup with Rosemary Croutons
makes 4-6 servings
4 1/2 pounds of assorted Heirloom Tomatoes
2 tbl good olive oil
sea salt and fresh ground pepper
1/3 cup of finely sliced red onion
splash of balsamic vinegar
5 slices of whole grain french bread
1/3 cup or so of fresh basil,thinly sliced
1 small sprig of rosemary,finely chopped
For the soup:
Preheat the oven to 450 degrees. Slice the tomatoes in half and place, cut side up, in a high sided baking pan, like a lasagna pan. Drizzle with the tomatoes with the olive oil and sprinkle with salt and pepper. Then lay the onions all around and roast in the oven for about 30 minutes or until the tomatoes soften.
When the tomatoes have cooled enough to handle, run them through a food mill. Turn the heat on the oven to 350 and toast 2 of the slices of bread, reserving the other 3 slices for the croutons. When the bread has cooled, break into chunks and chop up in a food processor (I used my small food processor). Add the bread to the pureed tomatoes and stir well. The bread will disintegrate and thicken the soup.
At this point, add a splash of balsamic vinegar and s& p to the soup to taste. Now you can chill and serve later either cold or heated, which is what I did. Top with the croutons and some finely sliced fresh basil.
For the croutons:
Cut the remaining 3 slices of bread into cubes. Heat a bit of olive oil over moderately high heat in a small pan. Add the bread, some salt and finely chopped rosemary and toss till bread is golden brown .