Summer's Best Tomato Soup

Summer's Best Tomato Soup

Late summer tomatoes are bursting with flavor. This simple soup captures their essence and makes a simple meal. Pair with a salad, healthy burger, or half-sandwich for a light meal.

• 1 pound tomatoes (ripe)
• 1 tsp pesto (basil)
• 1 tsp olive oil (extra virgin)
• 2 slices French bread
• 1 pinch salt
• 1 clove garlic (minced)
• 1 sprig basil (fresh)

1. Cut the tomatoes in half widthwise. Squeeze the seeds out of half of them. Grate the tomatoes on a grater, leaving behind the skin and core. (Reserve the skin for pico de gallo or salsa.)

   Place the grated tomato flesh in a small sauce pot. Add the oil and salt. Bring to a boil.

   Meanwhile toast the slices of French bread.

   Serve the soup hot with toasted slices of French bread, olive oil, and optionally, a ittle basil pesto.

Soup

Mediterranean, American

summer, soup, tomatoes, simple