Israeli Salad

(4 servings)  - but I think it is a little more than that.

2 -4 large cucumbers
4 large tomatoes
1 green pepper - remove seeds
1 red pepper   - remove seeds
1 small onion
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon lemon juice

Finely dice all vegetables (the smaller the better) and mix together in a bowl.  Add oil and lemon juice and salt and pepper - serve immediately. (Can add chopped olives, coarsely ground carrots, cubed avocado, radishes, green onions, hot peppers, thinly sliced cabbage or lettuce, grated lemon peal and chopped parsley - for a richer salad.)

Roasted-Tomato Basil Soup
from Buffalo Springs Herb Farm. Submitted by Lori Webster & served at Thessa's shower.

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tbsp good olive oil
1 Tbsp salt
1 1/2 tsp ground black pepper
2 cups chopped yellow onions (approx 2 onions)
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
28 ounces canned plum tomatoes with their juice
2 Tbsp frozen pesto
1 quart chicken stock or water

Preheat over to 400 degrees.

Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.  Spread the tomatoes in one layer on the baking sheet and roast for 45 minutes.

In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 Tbsp of olive oil, butter and red pepper flakes for 10 minutes, until onions start to brown.  Add the canned tomatoes, pesto and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food mill fitted with the coarsest blade (I used a blender).  Taste the seasonings.  Serve hot or cold.