Fresh Tomato Soup

The farmers’ markets are loaded–some vendors are even discarding bruised or overripe tomatoes. This pains me! In my experience, vendors are willing to sell cheaply or even give away what they can’t sell. I’ve seen them dump produce at the end of the market. If you have ripe tomatoes, too many to eat raw, here’s a simple and completely delicious recipe. I peel the tomatoes by cutting out a small cone at the core and placing them in boiling water for about 40 seconds. The skin will come off easily. The habit of peeling comes from my mother; she also peeled cucumbers, potatoes, and apples, disliking bits of skin in her teeth. But I know people who never peel their tomatoes.

For about two pounds of tomatoes (cut into big chunks), use 1/2 pound peeled onion–any kind–yellow, red, white–cut into 1/2 inch chunks. Combine with 4 tbs. butter (salted or unsalted, you’ll correct the seasoning later). You can use olive oil if you must. Simmer on low for about 40 minutes. Let cool to room temperature, then blend until smooth. Don’t seed the tomatoes! The seeds will dissolve during the blending, and they add flavor and nutrition. That’s it. Add salt to taste. The soup freezes well.

Of course, the flavor and ripeness of the tomatoes will affect the soup. Imagine this taste of summer on a cool fall day–with a grilled cheese sandwich.

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