There is nothing like a bowl of soup ...

Returning from vacations usually involves resuming, with a twinge of nostalgia, a routine that we are no longer used to. Sometimes, I wish my life was mainly traveling and writing!

My traveling usually requires walking a lot of miles through towns, catching public transportation, being little time in each location, taking photos - a lot of photos! - and tasting new flavors. This year, I had also to face huge crowds of tourists and had to endure burning hot weather. On these occasions, I tend to think I need a vacation from the vacations! Predictably, in the end, I would do it all again.

Little by little, the old pace and routines start settling. A visit to my parents. Catch the tomatoes that remained in the garden. Catch some blackberries and zucchinis - possibly the last ones from this season - and some quinces. Peek at the pumpkins that are almost ready to harvest and start choosing which one will be used for next Christmas fried treats. Read all the messages accumulated in my eMail account and start planning what we will eat.

Usually, when I return from vacation, I have an urge to eat soup. There is nothing like a bowl of soup when you arrive from holidays abroad.

I chose a roasted tomato soup. Around here, the tomatoes returned in abundance.

Ingredients:
1kg ripe tomatoes
550g peeled pumpkin
1 large onion cut into halves
2 cloves garlic, rolled
3 bay leaves
1 sprig rosemary
1dl olive oil
2dl of hot water
salt and pepper to taste
1 pinch of cayenne pepper (optional)


1. Place the tomatoes cut in halves in a pan with the pumpkin, onion, garlic, bay and rosemary leaves.

2. Season with salt and pepper to taste. Sprinkle with olive oil.

3. Put into a 210ºC preheated oven for 50 minutes.

4. Triturate and then blend the roasted vegetables with 2dl of hot water. Finally, adjust the seasoning with salt and add a pinch of cayenne pepper to taste.


The tomatoes I used did not have many seeds. But if that is not the case, I advise you to filter the soup with the aid of a sieve.

This soup is very good. The flavor of tomatoes, slightly acidic mixed with a touch of caramel from the other vegetables, makes eating this soup an experience to repeat.

[ Originally published in Portuguese as Não há nada como um prato de sopa ... ]

Minestrone with tortellini

Today's recipe is still devoted to celebrating the tomato, one of the fruits that reaches its apex in this time of the year. I just can't recall how much kilograms of tomatoes I have used last week. In addition to the recipes presented here I have used it in many more recipes for all the daily meals. I also included tomatoes in every salad I have prepared. I didn't make any tomato jam nor tomato sauce. I will give it a try at the end of the month.

Because I love eating soup and in contraposition to the chilled tomato and watermellon soup, I now present a hot soup in which the use of tomato is the key to its success.

Ingredients:
1dl olive oil
1 medium onion, chopped
2 cloves of garlic, crushed
2 stalks celery
1 carrot, peeled and cut into small cubes
1 bunch parsley, chopped
1 zucchini, diced
750g ripe tomatoes
600ml water
250g of bacon and cheese tortellini
salt


1. Heat the oil in a sauce pan. Add the onion and garlic. Season with salt and let it cook for a while.

2. Add the chopped celery, carrot, zucchini and half the bunch of parsley. Let it all cook between 5 and 6 minutes. Add the peeled and seeded chopped tomatoes. Stir and add water. Cook for about 10 minutes.

3. Boil the tortellini in a pot following the package instructions.

4. Serve the soup with tortellini and with the rest of the chopped parsley.


This recipe was published in the September 2009 edition of Olive magazine. This soup is to eat and cry for more.

Five Quarters of the Orange is going on vacation, as of today. During that period I will try to do some "culinary research" in the Country of Pasta.

I wish everybody have a great summer holiday.


P.S.: By the way, does anyone have good suggestions for Rome, Perugia, Assisi, Siena, Florence, the coast of Tuscany, Venice and Milan? Any tips regarding eating, or visiting interesting markets, peculiar neighborhoods and stores?

[ Originally published in Portuguese as Minestrone com tortellini ]