SHINE Daily

No Cook Tomato Soup

One of my favorite things about summer, aside from the warm weather, is the amazing summer produce. Our garden is overflowing with zucchini, cucumbers and tomatoes. It's so exciting to check a plant one day and then see a full grown vegetable the next. Now, the trick is to cook with the abundance!

I make this tomato soup at least once each summer. It's such an easy way to use tomatoes, plus fresh herbs from the garden. Literally, just chop everything up and throw it in a blender. The soup can easily be warmed up...but on a warm, summer night, it's refreshing to enjoy right away. It also freezes easily to be enjoyed in the winter.

No Cook Tomato Soup

2 large tomatoes, seeded and roughly chopped (around 4 cups chopped)
1 red bell pepper, seeded and roughly chopped
1/4 of a medium red onion 
1/2 - 1 garlic clove, grated
5 large basil leaves
3 stems oregano, leaves removed and stems discarded
1/2 tsp fennel seed
1/2 tsp salt
2 Tbls extra virgin olive oil
Crushed red pepper flakes, optional

Directions:
Put everything in a blender and blend for at least one minute or until smooth.
 

Co-host of Afternoons with Jack & Erin on SHINE-FM.