Rudy is out of the SuperVegan office today. I’m filling in for him while he’s gone. He’s enjoying a day at the beach. While others work; Rudy tans. What a jerk.
Here’s a recipe from him celebrating those rich, bright, vibrant and delicious tomatoes that have graced our presence as of late. They won’t last forever. Use them while you can! Sometimes, I wish I had Jesse’s Girl.
Recipe after the jump!
A Good Ol’ Fashioned Fresh Tomato Soup!
1/4 Cup (good quality) Extra Virgin Olive Oil
1 Cup of diced white onion
2 cloves of garlic; minced
1 bay leaf
4 Cups of Diced and Seeded (Fresh) Tomatoes
1 Cup of V8 Juice
1 TBS Brown Sugar
3 Slices of bread (crusts removed, torn into small pieces)
2 Cups of Vegetable Broth
1/4 Cups Cilantro
1 tsp black pepper
salt to taste
Heat half of the oil (2TBS) in a stock pan over medium-high heat. Saute the onion and garlic until translucent. Add your bay leaf. Add your tomatoes and smash slowly and lightly. Add your V8 and brown sugar and stir well. Next, add your bread; stir and saute for 6 minutes.
Remove Bay leaf. Blend your tomato mixture in batches and return to the stock pan. Add your vegetable broth, pepper and salt and bring your soup mixture to a boil. Lower heat; after 5 minutes serve.
Serve in bowl with popped popcorn and cracked black pepper.