Wednesday, July 27, 2011

The best tomato soup recipe you will ever taste

After looking online for a tomato soup recipe, I decided they were no good. Any soup recipe that uses canned tomatoes is not the recipe for me. So I winged it, as usual. Thought this time, I hit jack pot. Mental note, write this one in my cook book. I remember having no luck on the invent a tomato soup recipe mission last year, so I have no idea what happened to me tonight but ladies and gents, here is the tomato soup recipe to knock your socks off...

Bring to a boil and simmer the following ingredients for about an hour
One coarsely chopped onion
Four small zucchini/cougettes, half inch slices
8-10 lbs fresh tomatoes, skinned
Zest of one lime
Juice of half a lime
Some fresh basil leaves
Salt and pepper (a lot more salt than you would think)

Once all of the veggies are tender, blend with emersion blender.

Add about 4-8 Oz sour cream, depending on how creamy you want it
Another handful of fresh basil leaves
An inch or two block of grated fresh parmesan cheese

Blend with emersion blender again.

It's so good that I am eating a bowl at 1030 at night instead of going to bed and considering how many jars of this I can either can or fit in my freezer.

I know what I'm eating for dinner tomorrow night. Where is my grilled cheese?!

Easiest way to skin a tomato (in my opinion)
Cut tomato in half through the stem
Cut the stem out of both sides
Lay cut side down on a tin foil lined baking tray
an inch or two from elements for 8 minutes
Leave to cool and peel away the skins

Technically the correct wy to skin a tomato is to etch a cross in the bottom of it and blanch it in boiling water for 30 seconds then plunge into ice water, then peel. I think this is messy and time consuming. Just my two cents.

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