As I mentioned, I’m taking on the 1 bag, 5 Meals idea proposed in the new Everyday Food magazine and here is day two. Let’s start with the not-so-good shall we? I’ve proclaimed my love for tomatoes before so I was pretty pumped about this soup. It was super simple to make, just cut up a bell pepper and throw it in with some cherry tomatoes under the broiler. Puree roasted ingredients with remaining tomatoes, tomato juice and some olive oil, salt and pepper to taste and there you have it…or not. This soup was too tomato-y even for my taste and felt like an acid or some kind of herb really would have helped round out the flavor a bit more.

Moving on to the wraps, I have to say this simple blend of arugula, ham and goat cheese that has been mixed with lemon zest and a little bit of olive oil was very satisfying and delicious. I couldn’t find lavash bread at the store like the recipe calls for so I used a warm pita pocket instead. Make two at the same time and save one for lunch the next day!

I couldn’t find the recipes online so here you go. Try the soup and let me know if I just wasn’t bringing my soup A-game last night? It’s highly likely.

 

 

 

 

 

 

 

Tomato-Pepper Soup with Ham and Arugula Wraps

Everyday Food, June 2009

Serves 4

1 red bell pepper (ribs and seeds removed)

3 pints of cherry tomatoes

1 cup of tomato juice

2 tablespoons of olive oil

coarse salt and ground pepper

3 ounces of fresh goat cheese, room temperature

1 teaspoon finely grated lemon zest

4 lavash bread wraps

1 pound thinly sliced ham

1 bunch of arugula (7 ounces) thick ends trimmed

(1) Heat broiler, with rack 4 inches from heat. Place red pepper, skin side up, on one end of a large rimmed baking sheet; place half the tomatoes on the other. Broil until pepper is charred, 8-10 minutes. Let cool slightly, then peel pepper with a paring knife.

(2) In two batches, puree broiled pepper and tomatoes, remaining tomatoes, tomato juice, and 1 tablespoon oul in a blender until very smooth, about three minutes. Season with salt and pepper.

(3) In a small bowl, combine goat cheese, 1 tablespoon oil, and lemon zest; season with salt and pepper. Spread wraps with goat cheese mciture, then top with ham and arugula. Roll up wraps.