2 lb hot house cucumbers chopped
2 garlic cloves, smashed
2 cups coarsely chopped arugula
2 cups coarsely basil and spinach
1/3 cup fresh corn kernels
4 teaspoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar, divided
1 teaspoon kosher salt, divided
1/4 cup fresh basil leaves
1 3/4 pounds green tomatoes, cored and chopped ( or Tomatillios)
1 jalapeno diced
1 large onion chopped
Combine corn, 1 1/2 teaspoons olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt
Place all remaining ingredients in a blender; process until smooth
Brown Corn kernels in a pan with butter and top soups with it.
I brought this soup to my friend Roberta on my street in Seaview as a gift. She loved it but said she wanted me to make another version with “no corn and no cream”. There was no cream but I looked for another version of a green soup that would meet her “requirements.” HAHA
Silky Tomato- Basil Soup
1//2 cup plus 3 tbsp
extra virgin olive oil
2 containers ( 8 oz) pre chopped onion
(I chopped my own)
3 cloves garlic.. smashed
3/4 cup unsalted vegetable stock
2 tbsp. kosher salt
1 1/4 tsp. black pepper
1 cup fresh basil leaves, divided I used a combination of Basil leaves and Spinach leaves
So I went with this version that used red tomatoes
and Cherry Tomatoes
1 16 oz. pkg. silken tofu, drained
2 1/2 chopped heirloom tomatoes (about 1 1/4lb)
1 1/2 cups fresh corn kernels ( about 3 cobs)
Left corn out
(I left out the corn for my friend Roberta at her request)
6 tablespoons red wine vinegar/
Heat 3 tablespoons oil in a large saucepan over medium high heat. Add onion and garlic; cook 5 minutes stirring frequently, until softened.
Add tomato paste; cook one minute, stirring frequently, until softened. Remove from heat; stir in 2 1/2 lbs of chopped tomatoes, stock, salt and pepper, and 1/2 cup basil.
Transfer half of the tomato mixture to blender. Process 1 minute until smooth. Pour pureed tomato mixture into bowl. Transfer remaining tomato mixture to blender; process 1 minute or until smooth. With the blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth.
Return pureed tomato mixture and pureed tomato-mixture and pureed tomato- tofu mixture to pan; bring to a simmer, and cook, stirring often until heated through.
I did not add tofu but did add some red pepper
Combine heirloom tomatoes, vinegar, and remaining 1/2 cup basil in a bowl. combine Divide soup evenly between 8 bowls.
Drizzle remaining 1/4 cup olive oil evenly over the top.There are always beautiful sunsets in Fire Island!!!
And Yes Mars is still there!!!!