You Say Tomato….Raw or Cooked There is Nothing Finer

Years ago I was asked to write a book on Potatoes for the Williams-Sonoma Collection. I was initially daunted with how I would come up with 50 recipes. As I worked on the book I discovered that the first 50 would turn out to be just a warm up for many more potato recipe discoveries. It’s the same way with tomatoes; the more recipes I develop the more I want to discover other ways to prepare them.

Fresh ripe tomatoes are the essence of Seriously Simple. Most varieties are at their height of flavor now. Whether it is in a zesty tomato salsa, a multi-colored tomato gazpacho, or as a first course, sliced and layered with fresh mozzarella and a drizzle of olive oil, the fresh raw summer tomato never disappoints. Recently I have found myself at the local farmers market excitedly perusing the tomato bins of different farmers. I love to taste the many varieties that are now available. Beefsteak still remain one of my favorites but now there are also heirlooms, offering exotic flavors and colors.

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I knew that one day my unbelievably powerful Vita Mix, a super blender that can turn anything into a creamy, thick puree, would come in handy for more than my husband’s protein drinks. Somehow the Vita Mix makes soups truly creamy without the slightest bit of cream. I have had a field day checking out its powerful abilities that can turn bland zuchinni or sweet butternut squash into soups that would wow anyone. If you don’t have a Vita Mix don’t worry. Just use your blender… it may not be quite as creamy but not a problem.

Here you will find two of my favorite soups that you can enjoy now when you’re feeling good or when you or your family have a dental moment that requires the famous term “soft food”. You won’t feel like you are being deprived once you taste these yummy, flavorful potions. Enjoy.

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