I went a little crazy with the heirloom tomatoes last week at the farmers market . They were so beautiful and, since it's the end of the season, so cheap! I piled 7 big ones in my bag, certain that I'd use them up in no time.
And then I went away for the weekend.
I returned to 7 super-soft, near-mush, uber-juicy tomatoes that would never hold together in a salad. This creamy, spicy soup proved an excellent way to save their sweet flavor from the compost bin!
Be sure to serve with lots of crusty bread for dipping.
2 tbsp medium intensity Extra Virgin Olive Oil, such as Master Blend
1 white onion, diced
4 cloves garlic, diced
1 green jalapeno, diced (and seeded if you don't like spicy)
2 cups half-and-half
salt and pepper to taste
snipped chives for garnish
Heat the Extra Virgin Olive Oil in a large pot over medium heat.
Add the onions, garlic and jalapeno and cook, stirring occasionally, until very fragrant--4-5 minutes.
Add diced tomatoes plus 2 cups water. Stir well, cover and reduce heat to low. Cook for 20-25 minutes, or until tomatoes are very soft.
Add half-and-half and puree, either in a food processor or blender or using an immersion blender.