Hot and cold running soup

What's for breakfast?

I love making and eating soup for breakfast. On this hot Summer’s day looking at a pile of ripe tomatoes that I grew, it was obvious what the main ingredient for today’s soup was going to be.

I knew that I felt like having cold tomato soup but I knew my husband would prefer his hot. From one base I created two fast soups that would please us both.

The soup base:

Cut up tomatoes, several varieties or colors are fine. Place in a blender adding a minimal amount of water if necessary to start the blending. Blend for several minutes until completely smooth.

The cold soup

Pour a portion of the base into a soup bowl. Top with a drizzle of olive oil, sprinkle with sea salt. Add a dollop of light sour cream. Quarter some cherry tomatoes. Dice some cucumber. Chop tarragon and parsley. Top the soup with the prepared ingredients. When you are ready to eat, mix and enjoy.

The hot soup

 Melt some butter in a small saucepan. Add a portion of the soup base. Heat and add a little milk until the desired consistency is reached. Add salt to taste. Cook until hot. Serve sprinkled with finely cut chives.

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