GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Cold Tomato-Thyme Soup with Grilled Garlic Croutons

serves
prep time: 10
cook time: 57

ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 cups finely chopped onions
  • 3/4 cup finely chopped peeled carrots
  • 2 1/2 teaspoons finely chopped garlic
  • 1 bay leaf
  • 3 pounds ripe tomatoes, halved, seeded, chopped (about 1 1/4 quarts)
  • 3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
  • 1 cup hickory smoke chips, soaked in water 30 minutes, drained
  • 3.75 inch-thick slices sourdough bread
  • 1 garlic clove, halved
  • Fresh thyme sprigs (optional)

directions

Heat 1/4 cup oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover, cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover, cook until tomatoes release juices, about 10 minutes. Uncover, cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 1 1/2 quarts, stirring occasionally, about 10 minutes longer.

Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)

Prepare barbecue (medium heat). Place smoke chips in 8x6 inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 0.75 inch cubes.

Divide cold soup among bowls. Top with croutons. Garnish with thyme.