2012-06-08 04:43 pm
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Tomato Soup

Summer in Western Mass can best be described as waking up one morning to discover a jungle has grown up around you. It's humid as hell and either blisteringly hot or thunder-storming, and for no logical reason, I love it. Thunder storms make me absolutely sure that I'm living in a movie and something really exciting is about to happen, and I prefer heat to cold by quite a lot.

Something about this apartment triples the humidity. Maybe it's because the building is old and warped. Maybe it's because we're mostly in the shade, surrounded by old maple trees. Maybe our upstairs neighbors run fog machines all the time; I'm not entirely sure. Whatever it is, the apartment has become a swamp. Our books are curling.

Cooking does nothing to help the situation. Combine our lack of counter space with the BF's love of soup, and I end up boiling something pretty much every day. Billows of steam rising off the stovetop compound what's already the swampiest part of the apartment: it's a schvitz. So I'm trying raw/low-cook recipes for a bit.

However, yesterday started out rainy and almost cool. Good tomato soup whether, the BF and I agreed. So I went to the grocery and got 4 tomatoes, a package of silken tofu, some basil, and some vegetable broth.
By the time I got home with these ingredients, however, the storm had burned off a little bit, and the temperature was roughly 80 degrees. In the apartment it was roughly 800.
So here's my low-cook recipe for tomato soup:

4 Tomatoes
1 pkg Silken Tofu
5 Basil Leaves, fresh
2 cups Vegetable Broth
Dried Thyme
Red Pepper Flakes

You'll also need a sharp knife, a cutting board, a sauce pan, and a blender.

Chop the tomatoes into roughly 4 pieces each
Put the tomatoes and silken tofu into the blender
Bring two cups of broth to a boil while you blend the tomatoes and tofu.
Once the broth is boiling, mix the tomatoes and tofu in, add some thyme and red pepper flakes to taste ( I used two pinches each, and it was slightly spicy)
Cover and let simmer on a low flame for about 5 minutes
Chop about 5 basil leaves very fine, add to the saucepan, stir, and turn off flame

I ladled some into two bowls and drizzled about quarter a tsp of olive oil on each. It looks pretty and adds a nice flavor.