This
past Thursday seeds for the future were planted for those attending an annual
Foundation luncheon. A meal of farm fresh and delicious food was served to
those who sat down in Windridge for lunch. A huge hit for individuals was the
chipotle BLT soup that was served as the first course to the meal. Made with
local ingredients this soup had all the hints of summer and then some. One of
Sr. Executive chef Randy Husted's favorite summer soups this BLT soup is
inspired by the flavors growing in the gardens of many who attended. A
beautiful tablescape was also a hit for individuals as crisp white linens made
the centerpieces of potted plants pop. The dining services team were dedicated
to providing a luncheon of spring and summer thoughts and they succeeded ten
fold.
Below
you will find the recipe for the chipotle BLT soup. Taste and enjoy all the
fresh flavors as we enter this fantastic summer season! Enjoy!
Chipotle
BLT Soup
Yield: 4
gallons
20 farm
fresh tomatoes
8 TBSP
kosher salt
2 TBSP
ground black pepper
1/2 cup
smoked paprika
24
cucumbers
5 oz
chipotle pepper in adobe sauce
4 large
yellow onions
24
garlic cloves
1/2 cup
red wine vinegar
12"
french baguette
6 cups
extra virgin olive oil
Garnish
texas
toast seasoned croutons
cooked
bacon cut in 1" square
shredded
spinach
Directions
Cut up
all vegetables and baguette into relatively small cubes. Place in a food
processor adding all other ingredients except the olive oil. Turn on food
processor and let mixture combine, adding the olive oil in through the top of
the food processor until smooth. Garnish with croutons, a couple pieces of
bacon, and shredded spinach.
