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Florida Student Wins Tomato Recipe Contest with Orange Soup Entry

The Tomato Magazine
December 2004

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 tomatocontest@lewis-neale.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

INGREDIENT QUANTITY
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 longer.
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 15 minutes.
4. Remove saucepan from heat. Using an immersion blender, blend soup until smooth.
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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