i LOVE tomato soup & had lots of heirloom tomatoes to use up. i had a bowl of hot soup yesterday & wanted to make it today with my stash. the recipe i used, mom’s gazpacho had rave reviews on epicurious, but i was skeptical because it has a hardboiled egg & breadcrumbs in it! i went with it anyhow, omitted the beef stock, used 2 lbs+tomatoes, cilantro instead of parsley & added a serrano chili. i also used very little oil & lime instead of lemon. this is probably the best recipe i have ever used. you mash the egg with the garlic & add it with the breadcrumbs to the veggies. this is for texture & thickness. genius. i never heard of mashing a hard boiled egg for texture, but there you have it.

you must enjoy chopping veggies cause it took me an hour to chop all of it. fortunately i find chopping extremely meditative. this will only get better as it sits. even though i made about a gallon, i really don’t think it’s going to last long enough for me to experience the true flavor that would take about 2 days. what an awesome healthy delicious live food πŸ™‚

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i made the colonel save me some of the wonderful bottled yogurt from blue marble family farm & blended it with a large mango that was going bad. i have never done that before. omg….i am in HEAVEN !!! a nice thing to have when what i really want to do is dive straight into that soup, but alas..all good things must wait.

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if you have tomatoes to use up, make this soup. heck, run out and buy a few pounds before they are no longer available, which will be very very soon 😦

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