Tuesday, August 21, 2007
Tomato and corn soup
Here's the modified recipe:
Either grow garlic or buy local garlic
Use very ripe tomatoes. This is a good way to use split ones.
Cut into big chunks into big pot. No need to peel them.
Cook on medium heat until starts to froth.
While waiting for the tomatoes to froth, cut the kernels off the corn cob(s).
Mash tomatoes with a masher.
Chop up lots of fresh basil.
Dump chopped basil into mashed frothy tomatoes.
Add lots of garlic-pressed garlic.
Add corn kernels.
Turn off burner.
Leave pot on cooling down burner.
Salt to taste.
Add a bit of honey (or sugar), but only enough to bring out flavor.
Serve. Top with grated parmesan and fresh coarse-ground black pepper. A drizzle of high quality olive oil is quite delicious, too.
EAT. OH YUM!!!
at 9:11 PM