This is simple and delicious. It can be served hot or cold! Modify ingredients as you like - once you have sauteed your onion, garlic, add tomatoes and enough water to just cover everything - simmer 10 minutes and DONE! Just need to blend to a smooth soup and add toppings, like avocado, fresh herbs, cucumber, etc... whatever you choose.
So glad my friend Margaret gave my daughter Eric Ripert's Vegetable Simple. I purchased a copy for myself because I love it so. This recipe and so many more in this delightful cookbook.
Summer Tomato Soup
(adapted slightly from Vegetable Simple)
4 Tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1 shallot, thinly sliced (or use a small onion)
4 Large tomatoes or 2 pints small (coarsly chopped)
Fine sea salt and freshly ground pepper to taste
In medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the shallot and garlic and cook for 2 minutes until softened. Add the tomatoes and season with salt (just 1/2 teaspoon to start). Cook for 5 minutes. Add enough water to cover the tomatoes (about 2 cups) and cook for another 10 minutes (just let it simmer with top off). Remove pan from heat and transfer tomato mixture to a blender. Puree until smooth. Taste and add salt and pepper as desired.