Summer Soup

Yield: 6

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 tablespoon garlic, chopped (15 ml)
• 2 cups Vidalia onions, chopped (500 ml)
• 2 1/2 cups of yellow pepper, peeled and chopped (625 ml)
• 6 cups yellow tomatoes, peeled and chopped (1.5 L)
• 1 teaspoon lemon rind (5 ml)
• Salt and pepper, to taste
• 1 teaspoon hot sauce (5 ml)
• 1 teaspoon fresh chives, chopped (5 ml)
• 1 teaspoon fresh chives, chopped (5 ml)
• Cherry tomatoes, to garnish

Directions

1. In a large pot and over medium heat, add olive oil. When hot add garlic and onion and cook for one minute. Continue by adding pepper and cook. Reduce heat and let cook for 15 to 20 minutes or until the onion is tender, stirring occasionally. Place half of the tomato mixture into a blender and process until smooth. Press pureed tomato through a sieve and keep the liquid. Season to taste and set aside.
2. In a glass bowl, combine fresh herbs and set aside. Serve the yellow tomato summer soup either hot or cold. If serving cold, allow mixture to chill completely. Garnish with fresh herbs and a cherry tomato.

Summer Soup