Wednesday, October 19, 2011

Love from the Food Processor: Tomato Soup

With fruit and veg needing attention, the food processor got a workout.

A cantaloupe was saved here, with Cuisinart help.

And there were a bunch of WOW farm tomatoes that needed love. With temps cooling a bit here in HNL, instead of salsa, the Romas and low-acid orange tomatoes went into my favorite soup. We had this with La Tour  Kalamata olive bread. And butter.

When you make the tomato soup recipe, you might want to add a teaspoon or more of agave or other sweetener, depending on the acid level of your tomatoes - and spices. Also, the ginger I used was very spicy hot, so I pulled it all out of the pot before serving! And instead of using powdered coconut, I used the half can I had leftover in the refrigerator, from another recipe.

Side trip: Romas are not my favorite tomatoes, but that's what's left when you get to the Blaisdell Farmer's Market late. I love the yellow and orange low-acid tomatoes best for eating out of hand, or in a salad. I don't usually care for cherry tomatoes, but Toon at Fort St. had the largest I'd ever seen. Sweet, too. Since I started buying tomatoes from farmers markets, I have not paid for one from a supermarket. They just aren't any good. I admit that I sometimes go without when I can't get to the farmers.

Imua! I see sweet potato coconut soup in my future!

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