4 big tomatoes
2 cloves of garlic
1 bell pepper (any color)
several cups of chicken or veggie stock/broth (whatever you desire for the bulk of the soup)
some fresh herbs – chopped (although dry will do too- but the color is really what you want- this time I used a little cilantro and basil)
dash of Worchestershire sauce
dash of cumin (optional)
salt and pepper to taste
Sautee onions and garlic until tender. Add tomatoes and pepper (chopped) or I suppose you could sub 2 cans of tomatoes too.
Cook down until tomatoes get really saucy, then add stock. Add seasonings and let this simmer for as long as you have time for- I try to go for about an hour or so on really low heat. Then blend this concoction with whatever device you have. I like to ladle most into a food processor to blend, but leaving some so there are still some nice veggie chunks. Season to taste and then add fresh herbs. If you are not using fresh I would recommend adding them earlier. Garnish with sour cream, some cheese, chopped green onion, whatever you like! Oh and be sure to have some crusty bread for dipping. Bon Appetit!
It’s so yellow because the milk is raw from grass-fed cows. It’s really creamy and sweet! I don’t know if I have the energy to churn all my own butter, but it’s definitely something I’ll consider doing from time to time for special occasions and stuff. It’s far superior to anything from the store- even the really high quality stuff we get.
I still haven’t gotten around to drying the apples and making that relish, but I will tomorrow. I got preoccupied with biscotti experimentation that it slipped my mind. Woopsy.