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Simple Tomato Soup
Season: Summer
Course: Appetizer
Serves: 6 adults
Category:
Description
This soup is simple perfection. The key is ripe organic tomatoes and a slow, low heat. The tomatoes will cook in their own juices, without the addition of stock or broth with mouth-watering results. Another key benefit is that the olive oil is simply blended in after the soup is cooked, offering the gorgeous benefits of fresh, raw oils for beautiful skin and hair.
Ingredients
6 medium-sized organic tomatoes (nice and ripe!) 1 medium sweet onion, diced 3 cloves garlic, roughly chopped 1 teaspoon sea salt, or to taste 1-2 tablespoons fresh oregano leaves (stick oregano is best) 3-4 tablespoons extra virgin olive oil 2 teaspoons agave nectar (optional) freshly ground black pepper Procedure
Wash tomatoes and cut in half. Cut each half into quarters. Place tomatoes, diced sweet onion, and garlic in a saucepan. (Do not add water or broth)
Cook over medium-low heat, covered, for 30-35 minutes. Add salt half way through and check from time to time. The tomatoes should be cooked until they are just falling apart. Stir in oregano leaves and remove from heat. Allow to cool for a few minutes. Place in a blender and add olive oil. Blend on low, then medium, then high speed for 1 minute, or until super smooth (be careful, it is hot!) Season to taste with salt and fresh black pepper. If the tomatoes are not sweet enough on their own, add agave to lend a hand |
