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Jersey Fresh Tomato Soup
September 27, 2011

There’s nothing I love more than cooking with fresh ingredients, especially when they come from my own garden. I chopped up the entire tomato, skins and all. Once all of the vegetables had cooked, I gave them a good whirl in the blender and pureed until smooth. My soup turned out so thick that I didn’t add any flour. In fact, I had to thin it using tomato juice and water. I attribute that in part to leaving the skin on and perhaps because the majority of my tomatoes were Romas. The soup was excellent! To complete, I topped with grilled cheese croutons and additional sandwiches on the side.

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