Tomato Watercress Soup

Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1½ cups vegetable broth
• ½ pound Golden Yukon potatoes, peeled and cubed
• 2 pounds tomatoes, rinsed, cored and cut into large pieces
• 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
3. Add watercress and cook covered for 2 minutes.
4. Puree in a Vitamix, in 2 batches, until smooth.  
5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.

.