Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese

Name: Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 3 to 5 purple basil leaves, for garnishing the soup; 1 Tbsp whole black peppercorns; 710 milliliters cider vinegar; 2 sticks (4-inch) cinnamon; 1 Tbsp fennel seeds; 2 mediums garlic cloves, minced; 118 milliliters granulated sugar; 4 larges ripe beefsteak or heirloom tomatoes, cored and large dice; 2 servings Kosher salt; 2 Tbsps olive oil; 12 baby squash with blossoms attached, cut in half lengthwise; 1 Tbsp whole allspice; 0 mediums yellow onion, large dice

Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese might be just the main course you are searching for. This recipe makes 2 servings with 2519 calories, 49g of protein, and 20g of fat each. This recipe covers 77% of your daily requirements of vitamins and minerals. A mixture of allspice, fennel seeds, onion, 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. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and vegan diet. It will be a hit at your The Fourth Of July event.

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.

Ingredients you will need

Peppercorns

Allspice

Fennel

Toast

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Vinegar

Squash

Sugar

Salt

Equipment you will use

Tongs

Heat the oil in a medium saucepan over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onions and garlic and cook, stirring occasionally, until softened, about 3 to 5 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Cinnamon Stick

Tomato

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).

Ingredients you will need

Cinnamon Stick

Soup

Equipment you will use

Kitchen Towels

Blender

Heat the oven to 300°F and arrange a rack in the middle.

Equipment you will use

Oven

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.

Ingredients you will need

Cheese

Spread

Bread

Salt

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Cheese

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Fresh Basil