Michael Bulkowski's Tomato Soup and Zucchini-Bread Grilled Cheese

Ingredients

• 3  basil for garnishing the soup
• 1 tablespoon peppercorns whole black
• 1 inch bread 
• 0.3 cup goat cheese fresh at room temperature ( goat cheese)
• 3 cups apple cider vinegar 
• 2 sticks cinnamon (4-inch)
• 1 tablespoon fennel seeds 
• 2 medium garlic clove minced
• 0.5 cup granulated sugar 
• 4 large heirloom tomatoes cored ripe
• 2 servings kosher salt 
• 2 tablespoons olive oil 
• 12  baby squash with blossoms attached, cut in half lengthwise
• 1 tablespoon allspice whole
• 0.3 medium onion yellow

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• oven
• blender
• kitchen towels
• tongs

Directions

1. Place the allspice, fennel, and peppercorns in a medium saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
2. Add the squash, vinegar, sugar, and salt and bring to a boil, stirring until the sugar and salt have dissolved.Using tongs, transfer the squash to a clean 1-quart jar with a tightfitting lid and top with the pickling liquid.
3. Heat the oil in a medium saucepan over medium heat until shimmering.
4. Add the onions and garlic and cook, stirring occasionally, until softened, about 3 to 5 minutes.
5. Add the tomatoes and cinnamon sticks and bring to a boil. Reduce the heat to low and simmer until the tomatoes fall apart, about 20 minutes.
6. Remove and discard the cinnamon sticks.Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
7. Heat the oven to 300°F and arrange a rack in the middle.
8. Place 2 slices of the bread on a work surface. Evenly spread half of the cheese on one slice and half on the other. Season with salt and top with the remaining 2 slices of bread to make 2 sandwiches.
9. Heat the oil in a large, nonstick, oven-safe frying pan over medium-low heat until shimmering. Tilt the pan slightly so that the oil coats the bottom.
10. Add the sandwiches and cook until the bottoms are golden brown, about 3 to 5 minutes. Flip and cook until the other sides are golden brown, about 3 to 5 minutes more.
11. Place the pan in the oven and bake until the cheese has completely melted, about 8 to 10 minutes.
12. Transfer the sandwiches to serving plates.To serve:Ladle the warm soup into bowls, tear the basil leaves, and sprinkle them on top of the soup.
13. Serve with the sandwiches and the pickles on the side.