This soup is easy to make, easy to adapt with what you have on hand, and is perfect with a grilled cheese sandwich! And even though it uses canned tomatoes, it is so much tastier than canned soup! This makes a big batch but is great leftover or freeze some for an easy weeknight meal. Of course, this is awesome when fresh tomatoes are at their peak in the summer. Continue Reading
This is another recipe adapted from a restaurant – Cafe Lurcat in Naples, Florida. It is only four ingredients but it was a crowd pleaser at the tasting!
- 4 med. Granny Smith apples
- A bit of lemon juice
- 4 ounces Manchego cheese
- 8 chives (enough for 4 tablespoons chopped)
- 1 tablespoon olive oil – the best you can find
- 2 pinches kosher salt
Cut the apples into matchsticks. We have a mandoline that makes this job a piece of cake. Toss into ice water with a bit of lemon juice so the apples don’t start turning brown. Cut the cheese into matchsticks. Thinly slice the chives. Toss all ingredients with 1 tablespoon olive oil and 2 pinches kosher salt. Serve immediately.
Served with Van Ruiten Sauvignon Blanc.