Soup's On

If all of your tomatoes are ripening at once, here's a good antioxidant recipe:

Creamy Tomato Basil Soup-makes 4 servings
4 large tomatoes, peeled and cored
1 tablespoon olive or canola oil
1/2 onion, finely chopped
1/3 jalapeno, seeded and diced (optional-do not use more or the basil will be overwhelmed)
1 can (12 oz.) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh basil

1) With a sharp knife, halve the tomatoes crosswise. Press the halves gently to squeeze out the seeds. Discard the seeds. Dice the tomatoes and set aside.
2) In a large pot, heat the oil over medium heat. Add the onion (and jalapeno if using) and cook for 4-5 minutes. Add the tomatoes and basil. Cover and cook, stirring occasionally, 25-30 minutes, or until tomatoes are very soft.
3) Pour the cooked tomato mixture into a blender. Add the milk, salt and pepper. Blend until smooth. Pour back into the pot.
4) Cook over medium heat, 4-5 minutes, or until heated through. Serve with garnish of fresh basil leaves and crusty bread. MMM good.

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