by WinnieAb
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A&M's Testing Notes:
WinnieAb's Notes:
Expand4 large heirloom tomatoes Ask a question about this ingredient
1 Tb. bottled sun-dried tomatoes in oil (or 3 sun-dried tomatoes, soaked in warm water to hydrate for 15-20 minutes, and then drained plus 2 tsp. olive oil) Ask a question about this ingredient
1 cup loosely packed fresh basil leaves Ask a question about this ingredient
1/4 tsp. sea salt Ask a question about this ingredient
additional fresh basil and diced avocado for garnish- optional Ask a question about this ingredient
Place all ingredients, except those for the garnish, in a blender (I use a "Blendtec") and process until fairly smooth. If you want it to be completely pureed, blend away until it’s the consistency you like; I personally prefer it to retain some texture. Pour into bowl(s) and add diced avocado and additional fresh basil to garnish, if desired. Serves 1-2; I can easily eat this whole recipe myself.
Ask a question about this stepQuick question (your soup looks and sound delicious) What are the flavors of different colored tomatoes...green, zebra, black, burgundy...what do you taste? Does the color make a difference?
Hi Dymnyno,
The different colored heirlooms do have subtle taste differences. I generally use very ripe yellow and red tomatoes, because they taste the most, well, tomato-like! Green tomatoes are a bit tart, so I wouldn't necessarily use those. But you can use your favorite(s), whatever the color, just as long as they are very ripe!
This was just wonderful and I ate the whole batch myself! Thanks so much. And what a bonus that it's so quick and easy to make.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Oh, Winnie! Tomato Soup - the ultimate comfort food for me! Can't wait and, judging by ellenl's comments, I'd better make a double batch so my husband can have a fighting chance at getting a taste! LOL! Wonderful!