Finally my tomatoes have begun to produce – and now, rather than being in the situation of wondering how to use the one, delicious, vine-ripened tomato that was mine at the beginning of the season I’m in the opposite situation – how to use the many tomatoes that are now thankfully gracing my garden.
That abundance of tomatoes, combined with an out of nowhere and very rare rainy July day, came together delightfully in a mid-summer tomato soup.
Here is the loose recipe:
SUMMER TOMATO SOUP
2 cloves of garlic
7-15 tomatoes, depending on size
3 sprigs fresh basil
It really is that easy – dice the onion, sautéing it in the oil in a heavy bottomed soup pot.
Once the onions have begun to turn golden, add the garlic (pressed or chopped) and continue to stir so it does not burn.
Quarter your tomatoes and add them to the pot, along with a bit of salt and pepper. Continue to stir and cook until the tomatoes cook down a bit.
Add water to just cover the tomatoes.
Continue to cook until the tomatoes are ‘done’ (this will vary, depending on your tastes) and then add all but a few basil leaves. With an immersion blender, blend until smooth. NOTE: If you are a purist you will probably want to sieve the soup, as the remainder of the skins can add little particles, even if you have finely blended it.
Dish into bowls, garnishing with the remaining basil leaves.