Tomatoes, tomatoes, TOMATOES…in soup!

Yup, they’re ready. They ripen all at once…we’ve are being overrun by glorious, red, juicy, sun-kissed tomatoes! There is really nothing quite like a fresh tomato. Just thinking about August’s tangy, sweet, acidic, delicious tomatoes can make me salivate any other time of the year- especially while attempting to consume a month-old-shipped-from-Mexico-flavorless-mealy ‘tomato’ in January (which I don’t recommend).

One way to maximize tomato bounty is to make soup. This simple soup can be eaten warm or cold and goes great with grilled cheese. My favorite way to eat it is with my grilled cheese cut into ‘croutons’ and submerged into the tangy, light, flavorful soup.

Roughly chop the following and put into a pot with 2 Tbsp olive oil

1/2 onion

1 clove garlic

5 medium tomatoes

Add 1 pkg dried soup stock

Cover and simmer for about 20 minutes.

Remove from heat and pour into a blender. Add 1/2 c. full fat sour cream and whiz until it is nice and smooth.

The simple lunch is even better if you eat some sweet refrigerator pickles on the side. I’ll post about those next:)

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