SERVES 6

Golden Vegetable Soup

• ½  cup olive oil
• 1 cup roughly sliced shallots
• 1 tbsp roughly sliced garlic
• ½  tsp minced peeled fresh ginger
• 1 cup roughly chopped orange bell pepper
• 1 tsp kosher salt
• 1 tsp freshly ground white pepper
• ½  cup lightly packed fresh basil leaves
• ½  cup lightly packed fresh flat-leaf parsley
• ½  cup dry white wine
• 4 cups roughly chopped orange tomatoes
• 2 cups roughly chopped peeled English cucumber
• Green jalapeno Tabasco sauce

Garnishes

• 6 boiled and peeled new potatoes, cut into bite-size pieces
• 3 boiled and peeled golden beets, cut into bite-size pieces
• 6 blanched pattypan squash, cut into bite-size pieces
• 6 ground cherries, pitted
• 12 blanched and peeled golden cherry tomatoes
• Basil flowers or leaves
• Extra-virgin olive oil, to drizzle 
• Sea salt

Golden Vegetable Soup

In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots, garlic, ginger and bell pepper and gently cook without browning, stirring often, until tender, about 5 minutes. Season with salt and pepper. Tie the basil and parsley into a sachet using cheesecloth and butcher’s twine. Add the white wine and herb sachet to the saucepan and reduce the wine by two-thirds. Stir in the tomatoes and cucumber and cook for another 5 minutes. Remove from the heat and allow to cool.

Remove the herb sachet and squeeze as much liquid as possible back into the saucepan. Discard the herb sachet. Strain the liquid into another container, reserving it for adjusting the consistency of the soup.

In a high-speed blender, purée the vegetables, adding enough of the liquid in a slow, steady stream while blending to achieve a smooth, velvety consistency.

When processed, adjust the seasoning with a splash of jalapeno Tabasco sauce and more salt, if required. Strain through a fine-mesh sieve into a medium bowl and chill over ice. The soup can be stored, covered, in the refrigerator for up to 4 days.

Serving

Pour the soup into chilled soup bowls. Gently place the prepared potatoes, beets, squash, ground cherries and golden cherry tomatoes into the soup. Finish with basil flowers or leaves, a drizzle of olive oil and a sprinkle of sea salt.