Chilled Tomato and Goat Cheese Soup

   We're heading towards summer temps here in Minnesota.  In fact, last week we shattered two records when we reached temperatures in the mid to upper 90's two days in a row.  I lose my appetite and I lose any desire to cook when it gets that warm.  And that's when I start thinking about food that will help cool me down.  I made this Tomato and Goat Cheese Soup for the first time last week.  I have been eating it chilled and, coupled with the tang of the goat cheese, this soup is very refreshing.  I plan to make it often during the summer, for those hot days when I don't feel like spending too much time in my kitchen. 

                              Chilled Tomato and Goat Cheese Soup
                      adapted from a recipe in Country Home, October 2005

• 2 onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1  14 1/2-ounce can diced tomatoes
• 1  8-ounce can tomato sauce
• 4 cups organic chicken broth
• 2 teaspoons roasted garlic paste*
• 1 cup whole milk
• 1/2 cup whipping cream
• 3.5-ounces mild goat cheese
• 1/2 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1/2 teaspoon kosher salt
• additional goat cheese for garnish

  In a Dutch oven cook the onions in hot olive oil and vegetable oil over medium heat until caramelized, stirring often.  Stir in the minced garlic and cook about 5 minutes longer.  Add undrained tomatoes, tomato sauce, chicken broth, and roasted garlic paste.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.  Purée in a blender until smooth, in two batches.  Return mixture to the Dutch oven and add milk, cream, 3.5-ounces goat cheese, orange peel, orange juice, and salt.  Cook and stir over medium heat until well-blended and heated through.  It can either be eaten warm, or transferred to the refrigerator and eaten chilled.  Before serving, garnish soup with additional goat cheese.
* ROASTED GARLIC PASTE:  To roast the garlic, wrap a head of garlic in foil.  Bake in a 400˚F oven for 23 to 35 minutes or until cloves feel soft when pressed.  When cool enough to handle, squeeze garlic paste from the peels.