Tomato-Zucchini Bisque

It’s not really Fall until I can leave my windows open for the WHOLE DAY…Yesterday was that day, for me (ok, people I totally know it’s not officially Fall -just in case you are thinking “uh, Becca you’re off your nut again”). Of course I have a house full of sick little people; but that didn’t keep us from welcoming the change in Seasons Terenyi style! Oh no- we wrapped ourselves in my favorite fuzzy blanket and piled on the sofa. We were a heap of sniffles and sneezes. And while my first big batch of Fall-esque soup bubbled away, I enjoyed the rare stillness of my three little munchkins.

I’ve decided that since I absolutely adore Fall, I am going to do a series of Fall Foods-Starting with the soup I made yesterday.

~Serves 4-6~

Food Stuffs:
1Lg onion
8 Cloves garlic- whole
2Tbs Sea Salt
1tsp Rosemary
1/2c Olive oil
4-5 Lg, long Zucchini or 2 lg round Zucchini
4-5 Lg yellow squash
64oz Tomato juice (not v-8)
2c Half and Half
Salt, pepper to taste

This was so easy. Ready?

Cube the zucchini, squash and onions. Place them in a large roasting pan. Add the garlic, sea salt and oil. Bake at 425 for 1 hour or until it starts to brown on top. Remove from oven and place in a food processor. Puree until everything is smooth.

Pour into a large pot, add rosemary, pepper, half and half and tomato juice. Simmer for 2 hours or until it is the consistency that you like. Salt and pepper to taste. Serve with some fresh baked bread and a glass of Savignon Blanc or Chardonnay.

Fresh From the Oven!

*Here’s an easy fresh bread recipe that I made the other night…super good and super easy!*

Food Stuffs:
A grapefruit size pc of the dough that we used in the last post
2Tbs of Rosemary-fresh is best, but dried works as well
Garlic powder
Baked tomato slices-I thinly sliced tomatoes, brushed them with olive oil, lightly salted them and sprinkled on some oregano and garlic powder and then baked them at 200 degrees on parchment paper for 3hrs (I did 2 sheets and froze what I didn’t use. I’ve used them for pastas and soups and now, bread :)

Take the dough ball and sprinkle the Rosemary on top. Now tuck the bread like we did last  time,                                           using a little flour. Cover a cookie sheet with parchment paper and sprinkle it with corn meal. Place the dough ball on the paper and shape it into a log. Use your fingers to work the dough flat.

Dough Shape

Lay tomato slices down the length of the dough and then fold the top of the log over.

Crescent Shape

Cut slits along the top of the log, sprinkle the top with garlic powder

Rosemary and Garlic

and pop it in the oven at 425 until it is golden brown. SOO YUMMY

Sliced and Oh So Good!