1 small red onion, diced
1 clove garlic, minced
2 T. extra virgin olive oil
2 lbs. heirloom tomatoes or Roma tomatoes, peeled and diced
salt and pepper to taste
Saute the onion and garlic in olive oil until soft. Add tomatoes and toss. Remove from pan and place in blender or process and puree. Pass through a sieve or a food mill and season with salt and pepper to taste. Chill until ready to serve.
Salad
1/2 lb. bay shrimp
1 cup canned garbanzo beans
2 T. extra virgin olive oil
4 T. red wine vinegar
1/2 cup chopped fresh parsley
1 T. chopped fresh basil
salt and pepper to taste
Combine all ingredients in a bowl and toss.
Ladle chilled tomato soup into bowls and place 2 T. salad in the center. Garnish with a basil sprig.
Serves 4-6.
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