10 Yummy Tomato Recipes ...

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COMMENT

It's the same every year: spring finally starts creeping in and all I want to make are yummy tomato recipes. I love tomatoes all year round, but they just seem to taste better when the weather finally starts getting warmer. Growing up in West Virginia, it wasn't uncommon to have big garden meals at least twice a month, meals filled with raw or fried tomatoes, fresh green beans, cucumber and onion salads, and roasted peppers. I still love having dinners composed of fresh produce, but there are so many other yummy tomato recipes, recipes where they're highlighted in salads, in sauces, or all on their own.2

1. Tiered Tomato Soup

Tiered Tomato Soup

You know those hot, humid days are on the way, those days when you can't stand the thought of standing over the stove, when you don't even want to eat anything hot.2

Never fear!

Lots of yummy tomato recipes are refreshingly cold.

This soup is an ideal choice, because in addition to being absolutely gorgeous, it also layers in avocado soup.

Yum!

Ingredients:

2 pounds ripe tomatoes

3 to 4 tablespoons white wine vinegar

Salt

2 firm-ripe avocados (8 oz.

each)

3/4 cup fat-skimmed chicken broth

1/4 cup sour cream

3 tablespoons lime juice

1 cucumber (12 oz.)

3 tablespoons minced shallots

1 teaspoon minced fresh tarragon

Directions:

Rinse and core tomatoes;

cut into chunks.

Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl;

you should have about 3 cups.

Discard residue.

Season purée to taste with 2 to 3 tablespoons vinegar and salt.

Cover and chill until cold, at least 1 hour.

Peel and pit avocados;

cut into chunks.

In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth.2

Add salt to taste.

Cover surface with plastic wrap and chill until cold, at least 1 hour.

Peel cucumber;

cut in half lengthwise and scoop out and discard seeds.

Dice cucumber into 1/8-inch pieces;

you should have about 1 cup.

In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon.2

Cover and chill until cold, at least 30 minutes.

To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz.

each).

Whisk tomato mixture to blend and gently pour over avocado.

Top with diced-cucumber mixture.

Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work.2

You can also use soup bowls and keep the layers a surprise.

Double Tomato Bruschetta
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