Tomato Pepper Soup With Ham And Arugula Wraps Food

TOMATO-PEPPER SOUP WITH HAM-AND-ARUGULA WRAPS

Steps:

• 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 to 10 minutes. Let cool slightly, then peel pepper with a paring knife.
• In two batches, puree broiled pepper and tomatoes, remaining tomatoes, tomato juice, and 1 tablespoon oil in a blender until very smooth, about 3 minutes. Season with salt and pepper. (To store, refrigerate, up to 1 day.)
• For Wraps:In a small bowl, combine goat cheese, 1 tablespoon oil, and lemon zest; season with salt and pepper. Spread wraps with goat cheese mixture, then top with ham and arugula. Roll up wraps. (To store, wrap tightly in plastic or waxed paper and refrigerate, up to 1 day.)Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO

Steps:

• Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
• Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
• Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
• Do Ahead
• Croutons can be made 1 day ahead. Store airtight at room temperature.