You know what they say about the classics: Don’t mess with them. So unassailable. So proud. They’re classics for a reason. But doesn’t that just make you wanna mess with them?

Tonight I tinkered with tomato soup + grilled cheese by swapping in gorgeous yellow peach tomatoes and by tucking avocado and minced jalapenos under the cheese. Not exactly a paradigm shift, but incrementalism comes before revolutions…



for 4-5 generous servings of soup:
6 large yellow peach tomatoes, diced
3 cloves of garlic, peeled and minced
1 cup of whole milk (optional)
1 1/2 teaspoons chopped rosemary leaves (optional)
kosher salt and freshly cracked black pepper
extra virgin olive oil

for 4 grilled cheese sandwiches:
4 tablespoons of unsalted butter
8 thick slices of rustic bread
slices of white cheddar or gruyere
2 semi-ripe avocados
2 jalapenos, seeds removed and minced
kosher salt and freshly cracked black pepper

Bring the tomatoes and garlic to a simmer in a large pot on medium-high flame. After 10-15 minutes when the tomatoes resemble a soup, add the milk and rosemary (optional), and transfer soup to a blender or food processor. In batches, carefully blend the tomatoes until smooth. Return to the pot and season with salt and pepper. Take care not to overwhelm the tomato flavor. Drizzle with olive oil and keep warm. Meanwhile, heat the butter in a skillet on medium-low flame. Layer the cheese, avocado, jalapeno, salt and pepper between two slices of bread. Place the sandwich into the skillet and fry each side until nicely golden brown. Serve immediately with the soup.




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