And this recipe for tomato soup was a fabulous surprise. No cooking at all, and absolutely delicious. I served it to Marcia, MellowBellies’ intrepid photographer, this evening and she kept saying, “It’s so sweet!” That was just because of the fabulous MellowBelly tomatoes. You’d only want to make this when you have really wonderful summer tomatoes. But it couldn’t be easier and I think it will keep for several days in the refrigerator. It does separate when it settles, so just shake it up before serving. The recipe came from the August 2010 issue of Woman’s Day magazine.
Ingredients:
3 pounds ripe tomatoes, coarsely chopped 1/4 medium onion, chopped 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 1/2 teaspoon kosher salt
Preparation:
serves 4 as a main dish
Combine tomatoes and onion in a bowl, drizzle with olive oil and vinegar, sprinkle with salt and let sit for at least 20 minutes. Process in blender or food processor until mixture is smooth. Strain through a sieve and discard solids. Taste for seasoning. Serve at room temperature or chilled.