1. **Peel the Tomatoes:** Start by peeling the tomatoes. To do this, dip each tomato in boiling water for about 30 seconds, then quickly transfer them into an ice bath. Once cooled, the skins should slip off easily.
2. **Chop and Finely Dice Ingredients:** While the tomatoes are cooling, finely dice the onion and mince the garlic.
**Cooking:**
1. **Sauté Aromatics:** Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent.
2. **Add Garlic and Tomatoes:** Stir in the minced garlic and chopped tomatoes. Cook for about 5 minutes, allowing the flavors to meld together.
**Blending:**
1. **Blend Soup Ingredients:** Once the mixture has softened, pour in the chicken or vegetable broth. Bring the soup to a simmer and let it cook for another 20-30 minutes until the vegetables are soft.
2. **Puree the Soup:** Use an immersion blender directly in the pot or transfer the soup to a regular blender and blend until smooth.
**Chilling:**
1. **Cool Down:** Allow the soup to cool completely, then place it in the refrigerator for at least 4 hours or overnight. This chilling process helps to deepen the flavors.
2. **Serve Chilled:** Before serving, give the soup one more quick blitz with a blender if you prefer it extra smooth. Serve chilled garnished with fresh basil leaves.
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### Black Bean Pepper Jack Quesadillas Recipe
#### Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 4 tortillas
- ½ cup shredded pepper jack cheese
- 1/2 teaspoon chili powder
- 1/8 teaspoon cumin
- Salt and pepper to taste
- Olive oil or cooking spray for frying
#### Steps:
**Preparation:**
1. **Prepare Black Beans:** In a large bowl, mix the black beans with chili powder, cumin, salt, and pepper.
2. **Shred Cheese:** Grate the pepper jack cheese.
**Assembly & Cooking:**
1. **Layer Ingredients:** Place about ¼ cup of the bean mixture in the center of each tortilla. Top with a sprinkle of shredded cheese.
2. **Fold Quesadillas:** Fold the tortillas over to form half-moon shapes, pressing down gently to seal.
3. **Heat Oil:** Heat olive oil or spray a non-stick pan with cooking spray and place it over medium heat.
**Fry the Quesadillas:**
1. **Cook Each Side:** Place one of the assembled quesadillas in the pan. Cook for about 2-3 minutes on each side, or until golden brown and the cheese is melted.
2. **Repeat:** Repeat with the remaining tortillas.
**Serving:**
1. **Serve Hot:** Serve these crispy black bean pepper jack quesadillas hot, ideally with a side of the creamy chilled tomato soup for a refreshing contrast in flavors. Garnish with fresh herbs or hot sauce if desired.
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By following these steps, you can enjoy a delightful and refreshing meal that combines the smoothness of chilled tomato soup with the savory and spicy kick of pepper jack quesadillas. Perfect for any warm day or as a light dinner option!