#Repost @feedtheswimmers (with @report.for.insta) ... Kimchi Grilled Cheese Croutons floating in a thick and Velvety Tomato Soup made with the end of season stragglers (I still can’t believe I’m still finding at the market). Yes, I did say kimchi grilled cheese. I always love adding a variety of veggies, pickles and/or jams to grilled cheese for that bright pop, so kimchi was a natural and cutting them up to easily dip or scoop up all of the delicious soup just seemed like the thing to do. I used a mild goat Gouda with a great crusty sourdough and my favorite kimchi from @amberwaves farm. How to for the soup- grab some oh so end of season heirloom tomatoes, coarsely chop them up. Add to a pan of onion sautéed in olive oil (garlic optional) and adjust heat to medium high. After about 3-5 minutes when tomato has broken down, add a knob of butter. Move all to a high speed blender and purée. Return to pot and adjust sea salt and fresh ground pepper to taste. If it’s thicker than you like, add a small amount of vegetable stock or water. If you used tomatoes that weren’t terrible sweet, you may add a pinch of organic cane sugar or a very small splash of maple syrup. That’s it! I kept this soup super simple so all of the flavor from these yummy croutons wouldn’t get lost. For crispy and browned grilled cheese, I do prefer swiping the bread with a generous amount of mayo before it’s hits the pan and do this over low heat so the cheese has a chance to melt before the bread browns. #thisisfall #grilledcheese #kimchi (at Durham, North Carolina) https://www.instagram.com/p/B3_AgHUppqo/?igshid=1regpxq8qtnk
