Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese
Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese might be a good recipe to expand your main course recipe box. Watching your figure? This vegetarian recipe has 2597 calories, 55g of protein, and 26g of fat per serving. This recipe serves 2. This recipe covers 78% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, allspice, chèvre, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the whole allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. From preparation to the plate, this recipe takes around 1 hour. It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
Place the allspice, fennel, and peppercorns in a medium saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
Add the squash, vinegar, sugar, and salt and bring to a boil, stirring until the sugar and salt have dissolved.Using tongs, transfer the squash to a clean 1-quart jar with a tightfitting lid and top with the pickling liquid.
Heat the oil in a medium saucepan over medium heat until shimmering.
Add the onions and garlic and cook, stirring occasionally, until softened, about 3 to 5 minutes.
Add the tomatoes and cinnamon sticks and bring to a boil. Reduce the heat to low and simmer until the tomatoes fall apart, about 20 minutes.
Remove and discard the cinnamon sticks.Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
Heat the oven to 300°F and arrange a rack in the middle.
Place 2 slices of the bread on a work surface. Evenly spread half of the cheese on one slice and half on the other. Season with salt and top with the remaining 2 slices of bread to make 2 sandwiches.
Heat the oil in a large, nonstick, oven-safe frying pan over medium-low heat until shimmering. Tilt the pan slightly so that the oil coats the bottom.
Add the sandwiches and cook until the bottoms are golden brown, about 3 to 5 minutes. Flip and cook until the other sides are golden brown, about 3 to 5 minutes more.
Place the pan in the oven and bake until the cheese has completely melted, about 8 to 10 minutes.
Transfer the sandwiches to serving plates.To serve:Ladle the warm soup into bowls, tear the basil leaves, and sprinkle them on top of the soup.
Serve with the sandwiches and the pickles on the side.