Yellow Tomato Soup for a Lovely Lunch.

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Having someone special over for a summer lunch? Pair this soup with the Spring Rolls from a previous post. I did that today and a lunch with a new friend turned into a “let our hair down and get to know each other” fiesta. I love to bond over food. I served with iced tea, a glass of rosé would work well, too.

YELLOW TOMATO SOUP.

1 onion, chopped and sautéed on medium heat in
3 T. olive oil
After onion has cooked a bit, add
1/3 cup chopped garlic ( yes, 1/3 cup. Trust me on this one.) Cook together for 4 to 5 minutes. Add
6 peeled and seeded large yellow tomatoes.
Salt and pepper to taste.
Cook on low heat, until tomatoes are soft.
Purée with hand blender. If mix seems too thick, thin down with vegetable broth.
Can be served hot or chilled
Garnish with green onion slices and poppy seeds.

HOW TO PEEL AND SEED TOMATOES
Put tomatoes into a pot of boiling water. Very soon their skin will pop and break. Take out and hold under cold water. Peels will come right off. Cut in half and remove seeds with a spoon or your fingers.

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