Too many tomatoes in the garden, and this soup sounded so good! I didn’t find anything comparable on the internet, so winged a version of it in our powerful Wolf blender:
10 small to medium tomatoes
1/2 c. olive oil
3 T. minced garlic
1 T. serrano pepper sauce
2 t. Morton’s kosher salt
1 t. sugar
I did not add any water because 1) we like it thick, and 2) this is for the freezer, and I can always add water when reheating if desired.
I blasted it 5 minutes on #7 and it was as smooth as silk (and steaming hot). I strained it, but it really didn’t need it. Two batches made a total of 3 quarts of soup.
Absolutely delicious! I used plenty of basil and it came through nicely. I can see where increasing the olive oil would make this even more unctuous, and I think I’ll serve it with a drizzle of chili oil when the time comes.
My thanks to @jammy for the inspiration.
