I'm still pulling dozens of tomatoes off the vines before the late October frost kills them. I created this simple hot blender soup on a chilly day and it was delicious in a bowl, but I also found that after the leftovers were chilled in the fridge it made a great cold sauce for chips or warm sauce over burritos.
Spicy Tomato Zucchini Soup with Garlic & Jalapeno
Fill up your blender about 1/2 of the way with fresh tomatoes (no need to peel or seed them)
Add:
1 medium chopped and peeled zucchini
6 - 8 peeled whole fresh cloves of garlic
1 medium jalapeno pepper, seeded and cut in large chunks
1/4 onion peeled and chopped
Enough veggie broth to cover the veggies in the blender without spilling over
Salt & Pepper to taste
Blend until smooth. Transfer to a sauce pan and bring to a boil. Simmer for 8- 10 minutes. Serve hot.
No comments:
Post a Comment