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 | Serves: (4) Highlighted Produce: Nature Fresh Tomatoes
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Creamy clam chowder
Put the onions, garlic, ginger and clarified butter (or extra virgin olive oil) into a heavy pot, sauté on low heat for 2 minutes.Add the celery and thyme. Cook for 3 minutes, stirring occasionally. |
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 | Serves: (8) Highlighted Produce: Nature Fresh Cucumbers
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Cucumber grape gazpacho
Place the first nine ingredients into a food processor until well blended. Add salt and pepper to taste. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Bell Peppers, Tomatoes
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Heated chilled bell pepper soup
Coat the Ontario greenhouse bell peppers with a thin layer of olive oil. On high heat, roast bell peppers on gas burner racks or on a barbeque until skins are black |
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 | Serves: (4) Highlighted Produce: Nature Fresh Yellow Bell Peppers
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Saffron yellow bell pepper soup
Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds and membrane. |
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 | Serves: (4) Highlighted Produce: Nature Fresh Tomatoes
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Tomato corn & basil soup
Sauté onions in olive oil in a saucepan over medium/high heat until lightly browned. Add the garlic and sauté for 1 minute, stirring constantly. |
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