While I was laying in bed with the flu I had a craving for tomato soup. I have fond memories of the school lunch line on days when tomato soup was served. We would get a big bowl with grilled cheese sandwiches. Granted, today I know that the soup was not very healthy and the ingredients in the sandwiches should not be consumed by anyone….but it is still a fond memory for me.
So I had a craving, but not for the traditional soup out of a can. The recipe below came into being just from a few thoughts and cravings. I must say it turned out really well and I will make it again. Even my 16 month old liked the spiciness of the soup. It can be served as a cold Gazpacho or as a nice hot and hearty soup.
Tomato Soup by Elizabeth:
1 kilo Romano tomatoes, ends cut off
1 clove garlic, crushed
1 large onion, chopped
2 inch piece of ginger, pealed and minced
2 celery stalks, cut and pealed
1 6 inch piece of rosemary
Put all ingredients in a stock pot, cover with filtered water.
Boil on high until the tomato skins start to peal off.
Make sure onions and celery are tender.
Remove tomato skins and rosemary.
Blend in batches or use stick blender to puree.
Add salt and pepper to taste.
Note: I prefer a good Himalayan rose salt and fresh cracked black pepper.
Serve warm or cold.