Heirloom Tomato Soup Recipe

I’ve made this soup so many ways with a different tomato variety every time and it always comes out nice because we get the most wonderful tomatoes. This soup can be enjoyed chilled or warm. This one turned out an enticingly rich deep red by using red heirloom tomatoes. This week we have mountain magic tomatoes which work well because they burst with flavor.

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Heirloom Tomato Soup

Yield: 2

Author: Kali Curtis

You can enjoy this chilled or warm.

Ingredients

• 1 pound tomatoes (any variety)
• 2 limes
• 1/4 bunch of fresh parsley or 20 basil leaves
• 1/4 red onion or 3 cloves garlic
• 1 carmen pepper
• 3 espellete peppers
• 1/4 tsp sea salt

Instructions

1. Chop the tomatoes in half and squeeze out the seeds. You don't need to over squeeze them, just a little bit so you don't have too much juice.
2. Put the tomatoes in a blender and add the juice of 2 limes. Add the parsley or basil leaves, salt, slices of onions or garlic. Cop the stem off of the peppers. Espellete peppers are something I buy dried from Longer Table Farm, but you can choose any pepper that you like.
3. Blend all ingredients well.

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Tag @earthmatterz on instagram and hashtag it #heirloomtomatosoup