Chilled Mint & Orange Tomato Soup

15 each Fresh Tomato
4 oz. Olive Oil
2 oz. Red Onion, chopped
2 oz. Celery, chopped
2 cloves Garlic
4 pints chicken stock
4 each Fresh Orange Juice
4 sprigs fresh Basil
4 sprigs Fresh Mint
6 fluid ounces Tomato Juice
5 Tbsp. Basil Oil
6 oz. Orange Reduction
Salt to taste
White Pepper to taste

Select red, ripe tomatoes.  Wash, cut in half, and de-seed.  Saute the onion and garlic in olive oil.  Add tomatoes.  Cook for a while and simmer with chicken stock.  Add tomato juice.  Season and allow cooking for 20 minutes.  Remove from heat, add the fresh orange juice.  Add the fresh mint and basil leaves.  Let sit for 15 minutes to infuse the flavor.  Strain through a chinois without pressing.  Chill.

Makes 50 servings.





Strawberry Bisque

7.5 Lbs. Strawberries
1 qt. heavy cream
3 qt. milk
8 oz. sour cream
1 cup fresh mint
2 lb. granulated sugar

Place thawed strawberries through a buffalo chopper.  Add all ingredients and mix well.  Chill.  Serve in chilled soup cups and garnish with a fresh mint leaf.

Makes 50 servings.