The star of tonight’s dinner: tomatoes! I never get tired of fresh, just ripened tomatoes from our garden. Feel free to garnish the soup with chopped veggies or fresh herbs.
The BLT was simply mayo, bacon, green tomatoes and lettuce on grilled wheat bread.
1 1/2 lbs fresh tomatoes, cored and quartered
1 large cucumber, seeded and chopped
1 yellow or red bell pepper, chopped
1 small onion, chopped
2 large garlic cloves, peeled
3 T sherry wine vinegar
2 t sea salt
splash of olive oil
hot pepper flakes to taste
Puree tomatoes in a blender or food processor. Pour into a bowl. Puree remaining; add to bowl. Stir and taste. Adjust as desired.
Cover and refrigerate at least 3 hours or overnight.
Stir before serving.