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a non-recipe - COARSE UNCOOKED TOMATO SOUP

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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,

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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.

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