A Yogin’s Cuisine,

Recipes for Health & Happiness

Panterra gardensprite with ivy (Barefoot Photos)

It was a VERY rainy summer in WNY and the tomato vines withered early. Though it’s unbelievable considering how pitiful the vines were, we did reap a decent crop of plump crimson fruits. Mike created a fantastic soup from the harvest. It’s so delicious that it’s hard to believe it’s so simple! Unfortunately, it does require a Foley, which is not a typical item in every kitchen. Trust me – the soup is worth investing in one, so head out to Target first thing on the weekend. Your investment will last a long long time and provide you many a bowl of sweet vegie puree. We received our Foley from Mike’s gramma, so I’m figuring ours is 50 + years old and going strong.

DE-LISH TOMATO SOUP

Cook about 16 medium tomatoes over low heat until they are totally soft. You can add a splash of water in the pan if you feel it necessary. Put the tomatoes through the Foley. You should end up with a bowl of puree.

Chop a large onion, preferably a Vidalia, and saute in butter.

In a large saucepan, combine the onion and tomato puree. Add some salt, pepper, and hot sauce to taste.

Serve sprinkled with some fresh parmesan cheese if you like.

VOILA! a beautiful early autumn refresher that serves up beautifully alongside an open-faced peanut butter and homemade elderberry jam sandwich for lunch.

Tomato Soup (Barefoot Photos)