Why is tomato soup is associated with the winter? Tomatoes are the tastiest in the summer when I get them from local farmers.
So tasty, that I’ve made this summer tomato soup twice this week. Twice.
The recipe is from the latest issue of Vegetarian Times (July/August). It’s surprisingly easy to make, especially now that I’ve learned the easiest way to blanch tomatoes. (Make an “x” on the bottom, boil some water, then pour it over the tomatoes. Let it sit for 5 minutes, run under cool water and the skins come right off).
You are supposed to puree it in an immersion blender but I don’t have one. I tried the regular blender… but it was still hot so ended up exploding out of the blender. That only happened the first time. The second time I learned my lesson and just left it chunky. Still delicious.