Blender Tomato Soup

Name: Blender Tomato Soup
Ingredients: 2 pounds ripe, locally grown tomatoes; Salt to taste; 1 large garlic clove, peeled; 2 tablespoons sherry vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons tomato paste; 1/4 cup fresh basil leaves, plus a few leaves, slivered, for garnish; 1 cup water; Pinch of cayenne (optional

Blender Tomato Soup was pinched from <a href="https://cooking.nytimes.com/recipes/1013230-blender-tomato-soup" target="_blank">cooking.nytimes.com.</a>

"This puréed tomato soup is much like gazpacho, but without bread. And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening. Featured in: Tomatoes Pack A Nutritional Punch. Learn: How to Make Soup..."

INGREDIENTS

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2 pounds ripe, locally grown tomatoes

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Salt to taste

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1 large garlic clove, peeled

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2 tablespoons sherry vinegar

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2 tablespoons extra virgin olive oil

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2 tablespoons tomato paste

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1/4 cup fresh basil leaves, plus a few leaves, slivered, for garnish

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1 cup water

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Pinch of cayenne (optional

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