I love this time of the year! The farm stands are overflowing with tomatoes, peppers, basil and more. I have a tomato plant in my backyard and it seems like all the tomatoes are ripening at once. So I gather several of them and popped them in the oven with some garlic, salt, pepper and olive oil. Once roasted, I put them in the fridge and headed to the farmers market to pick up some yellow pepper. This was the result.
So, the trick for pouring two soups into one bowl and keeping them separated? For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. The soups have to be the same consistency. It’s as simple as that!
The recipe is from March 1993 Gourmet magazine. You can find it here at Epicuious. I changed out the Serrano peppers for Jalapeno peppers. I also sprinkled some basil on top.