Vine Tomato Soup
One of my favourite soups is roasted garlic and tomato (the roasting deepens the tomato flavour) but when I have really good vine tomatoes I want to make the most of them with a fresh tasting soup like this one.
Sauté 2 or 3 chopped garlic cloves for a few minutes in a generous amount of good extra virgin olive oil.
Add quartered tomatoes and a little fresh thyme. Cook until the tomatoes start to break down, then blend until smooth.
Sieve the soup and season with salt. Heat through before serving.
Sauté 2 or 3 chopped garlic cloves for a few minutes in a generous amount of good extra virgin olive oil.
Add quartered tomatoes and a little fresh thyme. Cook until the tomatoes start to break down, then blend until smooth.
Sieve the soup and season with salt. Heat through before serving.
1 comment:
Speaking of tomatoes:
Why do people refrigerate their tomatoes? It ruins their flavor and texture. It's a crime!
Don't do it!
And be sure to let your tomatoes ripen to the point they should before eating. Eating an under-ripened tomato is akin to drinking wine a week after it's been bottled.
Yes, I am an enormous tomato freak. Thanks for listening.
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