Today we take a journey into the past...about a month ago I made this recipe and made the mistake of not blogging about it immediately. Then my notes disappeared (not surprising--I have notes scrawled on scraps of paper scattered around my house--not the best system) and I was sure they would turn up sooner or later...but at this point I'm admitting defeat and will have to rely on my (poor) memory.
This sounded sooo good to me when we were still broiling here in Baton Rouge in early September--a healthful cold soup like Gazpacho minus the fancy name. I started with 4 nice tomatoes that Randy bought at the downtown Farmers Market on Saturday morning www.redstickfarmersmarket.org. Just for fun I did that trick to peel them: plunged them into boiling water for a minute or so, take them out, and the skins slip right off.
This is a simple recipe; it went together quickly and the most time-consuming thing is washing the blender, especially if you leave it around and the soup dries on the blades.
It tastes good the next day, and even better the day after that. I was a little disappointed in the color, though. It was a pale pinky-orange, not bright red like I had expected. I wonder if a dab or so of tomato paste might improve the color and richness of the soup. It was, as promised, "a refreshing soup for hot summer days."
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I love this soup! It’s flavorful and filling – I ate a bowlful with a grilled cheese sandwich and was completely satisfied. I do think the crunch of the cucumbers made it more interesting, so I wouldn’t skip those. I was good with the color. Heck, I was good with not bothering to peel the tomatoes. But, I will try your trick if I ever serve it to a guest. I’m sure I will make this soup often; knowing how tasty it is makes me look forward to eating it again.
ReplyDeleteHey, maybe NOT peeling the tomatoes is the key! It's probably a tad more nutritious that way, not to mention easier. And may give it more color!
ReplyDeleteI made this soup a second time and made the full batch. I had enough to eat a bowl for lunch for 5 days straight. I just love this soup and it's good to know it's tasty so many days later. I did mix it up a little some days by substituting raw yellow squash or zucchini for the cucumber.
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