The Chef in the Hat

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The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.


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Chilled Heirloom Tomato Soup

A simple and delicious recipe for heirloom tomatoes from Rover's Chef de Cuisine Adam Hoffman: 3-4 heirloom tomatoes skins on, sliced in half (about 3 cups) Splash of very good olive oil 1tsp garlic 3T shallot Few basil leaves Salt and white pepper to taste Optional: Fromage Blanc, Fresh Herbs.

*Chef note: don’t worry too much about exact measurements as you can adjust the flavors and consistency easily. This is a Rover’s Classic.

Char the tomatoes in a pan over medium heat, being careful not to blacken the skin. This will give the tomatoes a smoky flavor. Add a spash of olive oil, garlic, shallot and bring together for 2-3 minutes. After the flavors have blended and the tomatoes have released their juices, carefully transfer to a blender. Add basil. Blend on high speed until smooth. If the soup is too thick, thin it out with water or veg stock. Season with salt and white pepper to taste. Ladle into shallow bowls and drizzle with your best olive oil. Garnish with fromage blanc and fresh herbs.