Tomato Soup

Lunch 09/29

Tomato Soup

Somewhere it's 1973, and a Gilligan's Island rerun is showing.
In the center of the soup is some of the "Artisan Vegan Cheese" Chevre we made the other day.

Along the back is a cheese crisp made from Daiya Cheddar -- sprinkled in a cast-iron pan until melted, removed to a cooling rack for a few minutes until hardened.

As for the soup, it was simply shallots, garlic, tarragon and tomatoes from the garden cooked down in olive oil with a little veg stock and pureed, seasoned with salt and pepper.