Yesterday a good friend gave me some veggies from her garden. Different varieties of squash and a lot of tomatoes. I immediately thought I would make either gazpacho or tomato soup. Once I arrived home, I checked the fridge and since I didn’t have the ingredients to make gazpacho I decided to go with tomato soup. Both are similar, but this tomato soup is simpler than gazpacho.
One of the reasons why I love summer is all of the fresh vegetables you can have in your garden. Sometimes it is more than you know what to do with, which is always a good time to give your excess to friends….(thanks again!) Fresh tomatoes and basil, picked that day, and then add some mozzarella and a pinch of salt, pepper and olive oil. Oh my! I love it!! So refreshing, so healthy and so summery!
This soup is extremely easy. In five minutes it was ready to eat. Though I would recommend letting it cool in the fridge for an hour or so, as it is that much more refreshing on a hot summer day. You could also just add a few ice cubes in the blender.
I garnished the soup with mozzarella. Avocado would be delicious too. Or think of some of your other favorite vegetables.
Ingredients for 1 quart of tomato soup:
- 1.5 Ibs ripe tomatoes (I used plum as that was what was available this day)
- 1/2 medium-sized sweet onion (if you don’t love the taste of raw onion, use less)
- 1/4 cup olive oil
- Big pinch of salt
- Pepper to taste
- 6 basil leaves
Add all the ingredients in the blender and blend it up! That’s it! Time to sit back and enjoy.