Florida Student Wins Tomato Recipe Contest
with Orange Soup Entry
The Tomato Magazine
Bright flavors of Florida produce shine through in Steven Barnhart's Fresh
Florida Tomato Orange Soup, grand-prize winner in the Florida Tomato Committee's
"Best of the Best" recipe contest for aspiring culinary stars.
Barnhart, a student at Kendall College in Evanston, combined two of Florida's
premier crops, tomatoes and oranges, in this refreshing soup to win the
$2,000 top prize. Along with Barnhart, his supervising instructor, Klaus
Tenbergen was awarded $500 by the panel of six chefs and food writers.
With only one entry per school permitted, supervising instructors were
responsible for preliminary judging to select the student recipe to represent
their school in the national contest. Entries from the schools were narrowed
down to six recipes, which were presented to an expert tasting panel.
Additional awards were given to Russell Britton, a student at Michigan
State University, for his Stuffed Florida Tomatoes with Mozzarella and
Basil Pesto, and Anastasia Chaney of American River College, who topped
a BLT with roasted honey-glazed tomatoes and Gorgonzola cheese.
The sixteenth annual Florida Tomato "Best of the Best" Recipe
Contest will begin in January of 2005, and this year, for the first time,
is open to schools in Canada. Instructors at post-secondary schools interested
in learning how their students can participate should call 212-420-8808
or e-mail email@example.com.
Recipe title possibilities:
Florida Tomato Orange Soup
Orange-spiked Tomato Soup
Orange-spiked Florida Tomato Soup
Florida Tomato Orange Soup
Steven Barnhart, Kendall College, Evanston, IL
Fully ripened fresh Florida tomatoes 4-3/4 pounds, divided
Unsalted butter 3 ounces
Diced onions 12 ounces
Minced garlic 3 cloves
All-purpose flour 3 ounces
Chicken stock or broth 1 quart
Orange juice 1 cup
Sugar 1/4 teaspoon
Salt To taste
Ground black pepper To taste
Hot pepper sauce To taste
1. Peel and seed tomatoes. Cut 3-3/4 pounds into large
dice; cut the remaining tomatoes into small dice; set aside.
2. In a large saucepan, over medium heat, melt butter. Add onions and
garlic; cook until tender but not browned. Stir in flour; cook for 2 minutes
3. Stir in large-dice tomatoes, stock and orange juice. Bring mixture
to a boil; reduce heat and simmer until tomatoes are very soft, about
4. Remove saucepan from heat. Using an immersion blender, blend soup until
5. Stir in small-dice tomatoes and sugar. Season to taste with salt, black
pepper and hot pepper sauce. Return to heat; simmer to blend flavors,
about 5 minutes. Serve garnished with thinly sliced orange and a basil
leaf, if desired.
Yield: 3 quarts; 12 portions
© 2005 Columbia Publishing
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