We are blessed in Umbria with a long growing season: small tomato plants can be put in the ground by late April and are still producing in October with some latecomers in November. We can pick a few of the branches with green tomatoes in December, placing them in the house to ripen.
Personally ,we are blessed twofold - we also have a large terraced and well-irrigated, sun-drenched vegetable garden. While we have a full array of vegetables, our several types of tomatoes are the primadonnas.
This, along with my cucumber soup,
Next tiime I make this I will post more photos and a non-recipe
is one of my favorite summer soups:
the non-recipe
several large, ripe freshly picked tomatoes, skin and all
a couple garlic cloves
a small slice of a sweet red onion
a handfull of freshly picked herbs (maggiorana, thyme, parsely, basil, oregano, chives)
a spoonful or two of homemade herbed, toasted bread crumbs
extra virgin olive oil
salt and pepper to taste
Except for the toasted bread crumbs, throw all ingredients into a food processor and blend quickly, coarsely, not to a smooth pureè.
Serve chilled or at room temperature, sprinkling of the toasted, herbed bread crumbs at the moment you serve the soup. If desired, add a dollop of low fat Greek yogurt or of sour cream and a thin stream of extra virgin olive oil.
