Chilled Heirloom Tomato Bisque with Skinny Gal Grilled Cheese

Directions:

In a large dutch oven, heat the oil and butter until the butter foams. Add in the onion and cook for 4 minutes on medium heat. Add in the garlic and chili flakes. Cook for 30 seconds. Season with salt and pepper. Add in the tomato paste and cook for 1 minute while continuously stirring. By toasting the tomato paste, you actually deepen the flavor of the soup! Now add in the white wine and reduce it till its almost all absorbed. Add in the can of tomatoes (I crushed them by hand before I added them), the stock, and the base. Cook for 15 minutes on low. Re-season with salt and pepper if needed. Remove from heat and place into a blender or food processor. *Be careful when transferring hot liquids. Do this in batches and place soup into a large serving bowl. Whisk in mascarpone cheese and serve with sprigs of fresh basil. For the Skinny Gal Grilled Cheese: I used 2 slices of whole wheat flat bread, 1 tsp Dijon mustard, 2 slices of low-fat swiss cheese, 2 slices of tomato, 1/4 sliced avocado Heat a skillet to medium high heat and add in 1 tsp butter. Assemble the sandwich and place in hot skillet. Cook about 2 minutes each side. Place a lid on the skillet to further melt the cheese. Serve with tomato soup!